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Kasseler mit Zuckerkruste
Zubereitungszeit 85–105 Minuten
6 Portionen
Zutaten
1000 g Kasseler
20 g Butter, weich
40 g brauner Zucker
2 Möhren
1 dünne Stange Porree
150 g Sellerie
1 Zwiebel
5 Lorbeerblätter
6 Nelken
10 Wacholderbeeren, angedrückt
125 ml Rotwein
250 ml Wasser
Zubereitung
Das Kasseler an der Oberseite rauten-
förmig 2–3 mm tief einschneiden und
mit Butter und Zucker einreiben.
Möhren, Porree, Sellerie und die Zwie-
bel in Würfel (1 cm) schneiden, mit Ge-
würzen mischen und mittig auf ein Uni
-
versalblech geben. Das Bratenstück
daraufsetzen, Rotwein und Wasser an
-
gießen und im Backofen garen. Sollte
das Gemüse trocken kochen, etwas
Wasser angießen.
Den Bratenfond passieren, eventuell
mit etwas angerührter Speisestärke bin
-
den und zu dem in Scheiben geschnit
-
tenen Fleisch servieren.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
3
Temperatur 150–170 °C
Wassermenge ca. 300 ml
Ebene 2
1. Dampfstoß 5 Minuten nach
Start des Garvor
-
gangs
2. Dampfstoß nach weiteren 10
Minuten
3. Dampfstoß nach weiteren 30
Minuten
Garzeit 70–90 Minuten
Bei Verwendung eines Speisenthermo-
meters: Kerntemperatur 70 °C
Rezepte
161
161


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