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Miele H6600BM Manual

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Braten
95
Schweine-, Kalb-, Lammfleisch und Fisch
Fleisch/Fisch
1) 2)
[°C]
[W]
[min]
3) 4)
[°C]
Schweinebraten (Nuss, Oberschale, Na‐
cken), ca. 1 kg
3)
160–180 – 90–120 78–90
180 150 80–90 78–90
180–200 – 110–130 78–90
Kasseler, ca. 1 kg
170–190 – 60–70 70–80
180 150 50–60 70–80
180–200 – 60–70 70–80
Hackbraten, ca. 1 kg
160–180
6)
– 60–70 75–85
180
6)
300 35–45 75–85
180–200
6)
– 60–70 75–85
Kalbsbraten, ca. 1 kg
160–180 – 100–120 75–80
180 150 70–80 75–80
160–180 – 100–120 75–80
Lammkeule, ca. 2 kg
170–190 – 100–120 75–85
180 150 80–100 75–85
180–200 – 100–120 75–85
Lammrücken, ca. 2 kg
5)
180–200 – 60–80 70–80
Fisch im Stück, ca. 1,5 kg
160–180 – 40–50 70–80
170 150 30–40 70–80
180–200 – 40–50 70–80
Bratautomatic / MW + Heißluft plus / 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.
… 95 …


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