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Bei Geräten mit fünf Einschubhöhen die Einschubebene 2 verwenden.
Bei Geräten mit drei Einschubhöhen je nach Höhe des Bratgutes die Einschub
-
ebene 1 oder 2 verwenden.
Speisen
Bratautomatic [
oder
Klimagaren d
(wenn vorhanden)
Ober-Unterhitze V
1)
Kerntempe
-
ratur in °C
2)
Temperatur
in °C
3)
Zeit
in Min.
4)
Temperatur
in °C
3)
Zeit
in Min.
4)
Rinderbraten, ca. 1 kg 170–190 100–120 190–210 100–120 80–90
Rinderfilet oder
Roastbeef, ca. 1 kg
5)
190–210 45–55 200–220 45–55 40–70
6)
Wildbraten, ca. 1 kg 180–200 90–120 190–210 90–120 80–90
Schweinebraten oder
Nacken, ca. 1 kg
170–190 100–120 200–220 100–120 80–90
Schweinebraten mit
Schwarte, ca. 2 kg
150–170 160–180 180–200 120–150 80–90
Kasseler, ca. 1 kg 170–190 60–70 200–220 60–70 75–85
Hackbraten, ca. 1 kg 160–180 70–80 190–210 70–80 75–80
Kalbsbraten, ca. 1,5 kg 170–190 100–120 190–210 100–120 70–75
Lammkeule, ca. 1,5 kg 170–190 90–120 200–220 90–120 80–85
Lammrücken, ca. 1,5 kg
5)
170–190 50–60 190–210 50–60 70–75
Geflügel, 0,8–1 kg 170–190 60–70 190–210 60–70 85–90
Geflügel, ca. 2 kg 170–190 90–110 190–210 90–110 85–90
Geflügel, gefüllt, ca. 2 kg 170–190 110–130 190–210 110–130 85–90
Geflügel, ca. 4 kg 160–180 150–180 180–200 150–180 85–90
Fisch im Stück, ca. 1,5 kg 160–180 35–55 190–210 35–55 75–85
1) Zum Braten empfehlen wir "Bratautomatic [".
Sie können aber auch mit der Betriebsart "Ober-Unterhitze V" arbeiten.
2) Braten mit dem Speisenthermometer
3) Temperaturangabe für die Zubereitung im geschlossenen Brattopf.
Wird der Braten auf dem Rost zubereitet, die Temperatur 20 °C niedriger einstellen.
4) Die Zeiten gelten, wenn nicht anders angegeben, für den nicht vorgeheizten Garraum.
5) Garraum vorheizen.
6) englisch: 40–45 °C, medium: 50–60 °C, durchgebraten: 60–70 °C
Wählen Sie im Allgemeinen die untere Temperatur und prüfen Sie das Gargut nach der kürzes
-
ten Zeit.
Brattabelle
21
21


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