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Für Sie in unserem Kochstudio getestet de
37
Verwendete Heizarten:
Heißluft
Thermogrillen
ˆ Grill große Fläche
Mikrowelle
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
MW-Leistung
in Watt
Dauer in
Min.
Schweinefleisch
Schweinebraten ohne Schwarte, z. B.
Nacken, 1,5 kg
Geschirr offen 1
180-200 - 120-130
Schweinebraten ohne Schwarte, z. B.
Nacken, 1,5 kg
Geschirr geschlossen 1
180-200 180 40-50
Schweinebraten mit Schwarte z. B.
Schulter, 2 kg
Geschirr offen 1
190-200 - 130-140
Schweinelendenbraten, 1,5 kg Geschirr offen 1
220-230 - 70-80
Schweinelendenbraten, 1,5 kg Geschirr geschlossen 1
230-240 90 50-60
Schweinefilet, 400 g Rost 2
220-230 - 20-25
Kasseler mit Knochen, 1 kg (mit
etwas Wasserzugabe)
Geschirr geschlossen 1
210-220 - 60-80
Kasseler mit Knochen, 1 kg Geschirr offen 1
- 360 40-50
Schweinesteaks, 2 cm dick Rost 3
ˆ
250 - 16-20
Schweinemedaillons, 3 cm dick
(5 Min. vorheizen)
Rost 3
ˆ
290* - 8-12
Rindfleisch
Rinderfilet, medium, 1 kg Geschirr offen 1
210-220 - 40-50
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 1
200-220 - 130-140
Roastbeef, medium, 1,5 kg Geschirr offen 1
220-230 - 60-70
Steak, 3 cm dick, medium Rost 2
ˆ
290 - 15-20
Burger, 3-4 cm hoch **** Rost 2
ˆ
290 - 20-30
Kalbfleisch
Kalbsbraten, 1,5 kg Geschirr offen 1
160-170 - 100-120
Kalbsbraten, 1,5 kg Geschirr geschlossen 1
200-210 90 70-80
Kalbshaxe, 1,5 kg Geschirr offen 1
200-220 180 30
90 30-40
Lammfleisch
Lammkeule ohne Knochen, medium,
1,5 kg
Geschirr offen 1
170-190 - 50-70
Lammrücken mit Knochen** Geschirr offen 1
180-190 - 40-50
Lammrücken mit Knochen** Geschirr offen 1
190-210 90 30-40
Lammkotelett*** Rost 2
ˆ
290 - 12-18
Würste
Grillwürste Rost 2
ˆ
290 - 10-20
Fleischgerichte
Hackbraten, 1 kg Geschirr offen 1
170-180 - 70-80
Hackbraten, 1 kg + 50 ml Wasser Geschirr offen 1
170-190 360 30-40
* vorheizen
** ohne wenden
*** Universalpfanne auf Einschubhöhe 1 darunter einschieben
**** nach 2/3 der Gesamtzeit wenden
37


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