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Miele H 5040 Manual

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Heißluft plus U Mikrowelle+Heißluft plus a
Temperatur
in °C
1) 2)
Zeit
in Min.
Leistung
in W
Temperatur
in °C
2)
Zeit
in Min.
Rinderbraten (ca. 1 kg) 170 – 190 100 – 120 – – –
Rinderfilet, Roastbeef
3), 4)
(ca. 1 kg)
190 – 210 40 – 60 – – –
Wildbraten Keule (ca. 1 kg) 180 – 200 100 – 120 – – –
Wildbraten Rücken (ca. 1 kg) 180 – 200 70 – 100 – – –
Schweinebraten
(Nuss, Oberschale, Nacken;
ca. 1 kg)
170 – 190 110 – 130 150 180 90 – 100
Kasseler (ca. 1 kg) 170 – 190 70 – 80 150 180 60 – 70
Hackbraten
4)
(ca. 1 kg) 160 – 180 65 – 75 300 180 35 – 45
Kalbsbraten (ca. 1 kg) 170 – 190 80 – 100 150 180 70 – 80
Lammkeule (ca. 2 kg) 170 – 190 110 – 130 150 180 90 – 110
Lammrücken
3)
(ca. 2 kg) 170 – 190 60 – 80 – – –
Geflügel (ca. 1 kg) 170 – 190 55 – 65 150 180 45 – 55
Geflügel (ca. 4 kg) 170 – 190 200 – 220 150 160 120 – 150
Fisch im Stück (ca. 1,5 kg) 160 – 180 45 – 55 150 170 35 – 45
Die Zeiten gelten, wenn nicht anders angegeben, für den nicht vorgeheizten Garraum.
1) Braten im geschlossenen Gargefäß.
Wird der Braten auf dem Rost zubereitet, die Temperatur 20 °C niedriger einstellen.
2) Stellen Sie die Brattemperatur nicht höher ein, als angegeben ist.
Das Fleisch wird zwar braun, aber nicht gar.
3) Gargut nicht zudecken.
4) Garraum vorheizen.
Beachten Sie die angegebenen Temperaturbereiche, Mikrowellenleistungen, Einschubebenen und
Zeitspannen. Dabei sind verschiedene Gargefäße, Fleischstücke und Gargewohnheiten berücksich
-
tigt.
Wählen Sie im Allgemeinen die mittlere Temperatur und prüfen Sie das Gargut nach der kürzes
-
ten Zeit.
Tabelle für das Braten
56
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