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Tipps
Bräunung
Die Bräunung entsteht am Ende der
Bratzeit. Das Fleisch erhält eine zusätz
-
liche intensive Bräune, wenn Sie nach
ungefähr der Hälfte der Bratzeit den
Deckel vom Geschirr nehmen.
Ruhezeit
Nehmen Sie das Bratgut nach beende
-
tem Bratvorgang aus dem Garraum, wi
-
ckeln Sie es in Alu-Folie und lassen Sie
es ca. 10 Minuten ruhen. Beim An-
schneiden läuft dann weniger Braten-
saft heraus.
Braten von Geflügel
Die Haut von Geflügel wird knusprig,
wenn Sie sie 10 Minuten vor Ende der
Bratzeit mit schwach gesalzenem Was-
ser einpinseln.
Braten von tiefgefrorenem Fleisch
Tiefgefrorenes Fleisch bis zu einem Ge
-
wicht von ca. 1,5 kg können Sie ohne
vorheriges Auftauen braten.
Die Bratzeit verlängert sich pro kg um
ca. 20 Minuten.
Hinweise zum Braten
45
45


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