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Braten
80
Brattabellen
Rind, Kalb
Gericht
[°C]
[min]
7)
[°C]
Rinderbraten, ca.1kg
/ 170–180 2
100–130
5)
85–95
190–200 2
110–140
5)
Rinderfilet, ca.1kg
1)
/
150–160
4)
2 20–50
40–70
8)
2)
150–160
4)
2 20–50
180–190
4)
2
20–50
Roastbeef, ca.1kg
1)
/
150–160
4)
2 30–60
40–70
8)
2)
150–160
4)
2 30–60
180–190
4)
2 30–60
Kalbsbraten, ca.1,5kg
/ 190–200 2
70–90
5)
70–80
3)
190–200 2
70–90
6)
200–210 2
70–90
5)
Betriebsart / Temperatur / Ebene / Bratzeit / Kerntemperatur
Heißluft plus / Bratautomatic / Klimagaren / Ober-/Unterhitze
1) Verwenden Sie das Universalblech. Braten Sie vorher das Fleisch auf dem Kochfeld an.
2) Wenn Sie die Betriebsart Klimagaren verwenden, lösen Sie einen Dampfstoß zu Be-
ginn des Garvorgangs aus.
3) Wenn Sie die Betriebsart Klimagaren verwenden, lösen Sie nach der Aufheizphase
die manuellen Dampfstöße verteilt über die Garzeit aus.
4) Heizen Sie den Garraum vor. Wählen Sie dazu nicht die Betriebsart Schnellaufhei-
zen.
5) Garen Sie zuerst mit Deckel. Entfernen Sie den Deckel nach der Hälfte der Garzeit und
gießen Sie ca. 0,5l Flüssigkeit an.
6) Gießen Sie nach der Hälfte der Garzeit ca. 0,5l Flüssigkeit an.
7) Wenn Sie über ein separates Speisenthermometer verfügen, können Sie sich auch an
der angegebenen Kerntemperatur orientieren.
8) Je nach gewünschtem Gargrad: rare/englisch: 40–45°C, medium: 50–60°C, well done/
durch: 60–70°C
80


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