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Lamm, Wild
Gargut
(Zubehör)
[°C]
[min]
6
[°C]
Lammkeule mit Knochen, ca.1,5kg
(Bräter mit Deckel) 170–180 24100–120564–82
Lammrücken ohne Knochen (Univer-
salblech) 1180–19022410–20 53–80
Lammrücken ohne Knochen (Rost
und Universalblech) 195–10532440–60 54–66
Hirschrücken ohne Knochen (Univer-
salblech) 1160–17022470–90 60–81
Rehrücken ohne Knochen (Universal-
blech) 1140–15022425–35 60–81
Wildschweinkeule ohne Knochen,
ca.1kg (Bräter mit Deckel) 1170–180 24100–120580–90
Betriebsart, Temperatur, Booster, Ebene, Garzeit, Kerntemperatur,
Ober-/Unterhitze, ein, aus
1Braten Sie das Fleisch zuerst auf dem Kochfeld an.
2Heizen Sie den Garraum vor, bevor Sie das Gargut einschieben.
3Heizen Sie den Garraum bei 120°C 15Minuten vor. Verringern Sie die Temperatur, wenn Sie
das Gargut einschieben.
4Bauen Sie die FlexiClip-Vollauszüge HFC ein (wenn vorhanden).
5Garen Sie zuerst mit Deckel. Entfernen Sie den Deckel nach 50Minuten der Garzeit und gie-
ßen Sie ca.0,5l Flüssigkeit an.
6Wenn Sie ein Speisenthermometer verwenden, können Sie sich auch an der angegebenen
Kerntemperatur orientieren.
87


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