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Empfehlungen
Betriebsart
Je nach Zubereitung Heißluft plus U, Ober-Unterhitze V
Geschirr
Jedes backofen
-
taugliche Geschirr
Bräter, Bratentopf, temperaturbeständige Glasform, Brat
-
schlauch/-beutel, Römertopf, Universalblech, Rost oder
Spritzschutzeinsatz (wenn vorhanden) auf Universalblech
Wir empfehlen das Braten im Bräter, da
genügend Bratenfond zum Zubereiten einer Soße bleibt,
der Garraum sauberer bleibt als beim Braten auf dem
Rost.
Einschubebene 2
Vorheizen
Nicht erforderlich Ausnahme: Zubereitung von Roastbeef und Filet.
Temperatur
Siehe Brattabelle
Wählen Sie
die Temperatur nicht höher als angegeben. Das Fleisch
wird zwar braun, aber nicht gar.
bei Heißluft plus U eine um ca. 20 °C niedrigere Tem-
peratur als bei Ober-Unterhitze V.
bei Braten ab 3 kg eine um ca. 10 °C niedrigere Tempe-
ratur als in der Brattabelle angegeben.
Der Bratvorgang dauert etwas länger, aber das Fleisch
gart gleichmäßig und die Kruste wird nicht zu dick,
beim Braten auf dem Rost eine um 10 °C niedrigere Tem
-
peratur als beim Braten im Bräter.
Hinweise zum Braten
52
52


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