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Empfehlungen
Bratzeit
Siehe Brattabelle
Bratzeit ermitteln: Multiplizieren Sie die Angabe (Min./cm)
mit der Höhe Ihres Bratens (cm):
Rind/Wild:
Schwein/Kalb/Lamm:
Roastbeef/Filet:
15–18 Min./cm
12–15 Min./cm
8–10 Min./cm
Bei tiefgefrorenem Fleisch verlängert sich die Bratzeit um
ca. 20 Minuten pro kg.
Tiefgefrorenes Fleisch bis zu einem Gewicht von ca.
1,5 kg können Sie ohne vorheriges Auftauen braten.
Bräunung Die Bräunung entsteht am Ende der Bratzeit. Das Fleisch
erhält eine zusätzliche intensive Bräune, wenn Sie nach un
-
gefähr der Hälfte der Bratzeit den Deckel vom Geschirr
nehmen.
Ruhezeit Nehmen Sie das Gargut nach beendetem Bratvorgang aus
dem Garraum, wickeln Sie es in Alu-Folie und lassen Sie es
ca. 10 Minuten ruhen. Dann läuft beim Anschneiden weni-
ger Bratensaft heraus.
Braten von Geflü-
gel
Die Haut von Geflügel wird knusprig, wenn Sie sie 10 Minu-
ten vor Ende der Bratzeit mit schwach gesalzenem Wasser
einpinseln.
Hinweise zum Braten
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49


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