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30
Fleisch
Fisch
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Schritt Temperatur
in °C
Dauer in Min.
Schweinebraten ohne Schwarte, z. B. Nacken,
1,5 kg
Geschirr offen 2 ¼ - 160-170 150-160
Schweinebraten mit Schwarte z. B. Schulter,
2 kg
Geschirr offen 2 1 130-140 135-145
2 190-200 25-30
Schweinelendenbraten, 1,5 kg Geschirr geschlossen 2 - 190-200 100-110***
Schweinesteaks, 2 cm dick Rost 4 ˆ - 20-25**
Rinderfilet, medium, 1 kg Rost + Unipfanne 3 ƒ - 210-220**** 40-50**
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 2 ¼ - 200-220 140-160*****
Roastbeef, medium, 1,5 kg Rost + Unipfanne 3 - 200-220**** 60-70
Burger, 3-4 cm hoch Rost 4 ˆ - 25-30****
Kalbsbraten, 1,5 kg Geschirr offen 2 ¼ - 160-180 115-130
Kalbshaxe, 1,5 kg Geschirr geschlossen 2 - 200-220 110-125
Lammkeule ohne Knochen, medium, 1,5 kg Geschirr offen 2 - 170-190 70-80***
Lammrücken mit Knochen, medium, 1,5 kg Geschirr offen 2 - 180-190 45-55***
Grillwürste Rost 3 ˆ - 15-20
Hackbraten, 1 kg Geschirr offen 2 - 170-180 65-75
* vorheizen
** Universalpfanne auf Einschubhöhe 2 darunter einschieben
*** ohne wenden
**** wenden nach 1/2 - 2/3 der Garzeit
***** zu Beginn Flüssigkeit in das Geschirr zugeben, Bratenstück soll mind. zu 2/3 in Flüssigkeit liegen
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
Dauer in
Min.
Fisch, gegrillt, ganz 300 g, z. B. Forelle Rost 2 160-180 20-30***
Fisch, gegrillt, ganz 1,5 kg, z. B. Lachs Rost 2 170-190 30-40***
Fischfilet, -kotelett, gegrillt, 2-3 cm dick Rost 4 ˆ 10-20**
Fischfilet, gedünstet, natur, 2-3 cm dick Geschirr geschlossen 2 ¼ 170-190 35-45
Fisch, gedünstet, ganz 300 g, z. B. Forelle Geschirr geschlossen 2 ¼ 170-190 40-50
Fisch, gedünstet, ganz 1,5 kg, z. B. Lachs Geschirr geschlossen 2 ¼ 180-200 55-65
* vorheizen
** Universalpfanne auf Einschubhöhe 2 darunter einschieben
*** Universalpfanne unter Rost einschieben
30


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