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Speise Heißluft plus U
Temperatur
in °C
Zeit
in Min.
Rinderbraten, ca. 1 kg 170–190 100–130
Rinderfilet/Roastbeef, ca. 1 kg 200–220 45–55
Wildbraten, ca. 1 kg 140–160 100–120
Schweinebraten/Nacken, ca. 1 kg 160–180 100–120
Schweinebraten mit Schwarte, ca. 2 kg 160–180 130–160
Kasseler, ca. 1 kg 150–170 60–80
Hackbraten, ca. 1 kg 160–180 60–70
Kalbsbraten, ca. 1,5 kg 180–200 80–100
Lammkeule, ca. 1,5 kg 170–190 90–120
Lammrücken, ca. 1,5 kg 170–190 50–60
Geflügel, 0,8–1 kg 180–200 60–70
Geflügel, ca. 2 kg 170–190 90–110
Geflügel, gefüllt, ca. 2 kg 170–190 110–130
Geflügel, ca. 4 kg 160–180 150–180
Fisch im Stück, ca. 1,5 kg 160–180 35–55
Die Angaben für die empfohlene Betriebsart sind fett gedruckt.
Wählen Sie im Allgemeinen die untere Temperatur und prüfen Sie das Gargut
nach der kürzesten Zeit.
Benutzen Sie je nach Höhe Ihres Bratguts die Einschubebene 1 oder 2.
Die Temperaturangabe bezieht sich auf die Zubereitung im offenen Bräter.
Stellen Sie die Temperatur 10 °C niedriger ein, wenn Sie den Braten direkt auf
dem Universalblech oder auf dem Rost mit Universalblech garen.
Die Zeiten gelten für den nicht vorgeheizten Garraum.
Brattabelle
50
50


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