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Miele H6600BM Manual

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Braten
94
Rindfleisch, Wild und Geflügel
Fleisch
1) 2)
[°C]
[W]
[min]
3) 4)
[°C]
Rinderbraten, ca. 1 kg
170–190 – 100–120 85–90
190–210 – 100–120 85–90
Rinderfilet/Roastbeef, ca. 1 kg
5)
190–210
6)
– 30–50
40–65
7)
200–220
6)
– 20–50
40–65
7)
Wildbraten (Keule), ca. 1 kg
180–200 – 100–120 70–85
190–210 – 100–120 70–85
Wildbraten (Rücken), ca. 1 kg
180–200 – 50–80 70–85
190–210 – 60–90 70–85
Geflügel, ca. 1 kg
170–190 – 50–60 85
180 300 35–45 85
180–200 – 50–60 85
Geflügel, ca. 4 kg
160–180 – 180–210 85
160 150 100–130 85
180–200 – 190–210 85
MW + Heißluft plus / Bratautomatic / Ober-/Unterhitze
Temperatur / Mikrowellenleistung in kombinierten Betriebsarten / Bratzeit /
Kerntemperatur für Speisenthermometer
1)
Braten im geschlossenen Gargefäß. Wählen Sie beim Braten auf dem Rost oder auf der
Glasschale eine um 20 °C niedrigere Temperatur als zum Braten im geschlossenen Gar‐
gefäß.
2)
Stellen Sie die Brattemperatur nicht höher ein als angegeben. Das Fleisch wird zwar
braun, aber nicht gar.
3)
Stellen Sie bei stark marmoriertem oder durchwachsenem Fleisch den höheren Wert ein.
4)
Wenn Sie das Speisenthermometer verwenden, geben Sie die dem Gargut entsprechen‐
de Kerntemperatur ein.
5)
Decken Sie das Gargut nicht zu.
6)
Heizen Sie den Garraum vor.
7)
Je nach gewünschtem Gargrad: rare/englisch: 40–45 °C, medium: 50–60 °C, well done/
durch: 60–65 °C
… 94 …


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