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Schweinefilet, 400 g Dampfgarbehälter 3 100 - 18-20
Kasseler mit Knochen, 1 kg (mit etwas
Wasserzugabe)
Geschirr geschlossen 2 210-230 - 70-90
Kasseler mit Knochen, 1 kg Geschirr offen 2 160-170 1 70-80
Schweinesteaks, 2 cm dick Rost 4 ˆ 275 - 16-20
Schweinemedaillons, 3 cm dick (5 Min.
vorheizen)
Rost 4 ˆ 275* - 10-14
Rindfleisch
Rinderfilet, medium, 1 kg Rost 2 210-220 - 40-50
Rinderfilet, medium, 1 kg Geschirr offen 2 190-200 1 50-60
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 2 200-220 - 130-160
Rinderschmorbraten, 1,5 kg***** Geschirr offen 2 150 3 30
130 2 120-150
Roastbeef, medium, 1,5 kg Rost 2 220-230 - 60-70
Roastbeef, medium, 1,5 kg Geschirr offen 2 190-200 1 65-80
Tafelspitz** Geschirr offen 2 95 - 120-150
Steak, 3 cm dick, medium Rost 4 ˆ 275 - 15-20
Burger, 3-4 cm hoch Rost 4 ˆ 275 - 25-30
Kalbfleisch
Kalbsbraten, 1,5 kg Geschirr offen 2 160-170 - 100-120
Kalbsbraten, 1,5 kg Geschirr offen 2 170-180 1 90-110
Kalbshaxe, 1,5 kg Geschirr offen 2 ƒ 200-210 - 100-120
Kalbshaxe, 1,5 kg Geschirr offen 2 170-180 1 100-120
Lammfleisch
Lammkeule ohne Knochen, medium,
1,5 kg
Geschirr offen 2 170-190 - 50-80
Lammkeule ohne Knochen, medium,
1,5 kg
Geschirr offen 2 170-180 1 80-90
Lammrücken mit Knochen*** Rost 2 180-190 - 40-50
Lammrücken mit Knochen*** Geschirr offen 3 200-210* 1 25-30
Lammkotelett**** Rost 4 ˆ 275 - 14-18
Würste
Grillwürste Rost 4 ˆ 275 - 10-15
Wiener Würstchen Dampfgarbehälter 3 80 - 14-20
Weißwürste Dampfgarbehälter 3 80 - 12-20
Fleischgerichte
Hackbraten, 1 kg Geschirr offen 2 170-180 - 60-70
Hackbraten, 1 kg Geschirr offen 2 190-200 1 70-80
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
Dampf-in-
tensität
Dauer in
Min.
* vorheizen
** zu Beginn ca. 200 ml Flüssigkeit in das Geschirr zugeben; Wassertank muss während des Betriebs nachgefüllt werden
*** ohne wenden
**** Universalpfanne auf Einschubhöhe 2 darunter einschieben
***** zu Beginn ca. 100 ml Flüssigkeit in das Geschirr zugeben; Wassertank muss während des Betriebs nachgefüllt werden
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