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Für Sie in unserem Kochstudio getestet de
39
Wenn Sie nach Ihrem eigenen Rezept zubereiten wol-
len, orientieren Sie sich an ähnlichen Speisen. Zusätzli-
che Informationen finden Sie in den Tipps zum Braten,
Schmoren und Grillen im Anschluss an die Einstellta-
belle.
Entfernen Sie nicht genutztes Zubehör aus dem Gar-
raum. So erhalten Sie ein optimales Garergebnis und
sparen bis zu 20 Prozent Energie.
Verwendete Heizarten:
ƒ Ober-/Unterhitze
Thermogrillen
ˆ Grill große Fläche
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
Dauer in
Min.
Schweinefleisch
Schweinebraten ohne Schwarte, z. B. Nacken,
1,5 kg
Geschirr offen 2 180-190 110-130
Schweinebraten mit Schwarte z. B. Schulter,
2 kg
Rost 2 190-200 130-140
Schweinelendenbraten, 1,5 kg Geschirr offen 2 220-230 70-80
Schweinefilet, 400 g Rost 3 220-230 20-25
Kasseler mit Knochen, 1 kg (mit etwas Was-
serzugabe)
Geschirr geschlossen 2 210-230 70-90
Schweinesteaks, 2 cm dick Rost 4 ˆ 275 16-20
Schweinemedaillons, 3 cm dick Rost 4 ˆ 290* 10-14
Rindfleisch
Rinderfilet, medium, 1 kg Rost 2 210-220 40-50
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 2 200-220 130-160
Roastbeef, medium, 1,5 kg Rost 2 220-230 60-70
Steak, 3 cm dick, medium Rost 4 ˆ 290 15-20
Burger, 3-4 cm hoch Rost 4 ˆ 290 25-30
Kalbfleisch
Kalbsbraten, 1,5 kg Geschirr offen 2 160-170 100-120
Kalbshaxe, 1,5 kg Geschirr offen 2 ƒ 200-210 100-120
Lammfleisch
Lammkeule ohne Knochen, medium Geschirr offen 2 170-190 50-80
Lammrücken mit Knochen (Sehnen ablösen,
längs vom Knochen einschneiden, ohne wen-
den)
Rost 2 180-190 40-50
Lammkotelett** Rost 4 ˆ 290 14-18
Würste
Grillwürste Rost 4 ˆ 290 10-15
Fleischgerichte
Hackbraten, 1 kg Geschirr offen 2 170-180 60-70
* vorheizen
** Universalpfanne auf Einschubhöhe 2 darunter einschieben
39


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