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Bratsensorik de
21
Temperaturstufen
Tabelle
In der Tabelle wird angezeigt, welche Temperaturstufe
für jede Speise geeignet ist. Die Bratzeit kann je nach
Art, Gewicht, Größe und Qualität der Speisen variieren.
Die eingestellte Temperaturstufe variiert je nach
verwendeter Pfanne.
Leere Pfanne vorheizen, Öl und Speisen nach dem
Signalton zugeben.
Temperaturstufe Geeignet für
1 sehr niedrig Zubereiten und Reduzieren von Saucen, Dünsten von Gemüse und Braten von Speisen mit nativem Olivenöl extra, But-
ter oder Margarine.
2 niedrig Braten von Speisen mit nativem Olivenöl extra, Butter oder Margarine, z. B. Omelettes.
3 mittel - niedrig Braten von Fisch und dickem Bratgut, wie z. B. Frikadellen und Würstchen.
4 mittel - hoch Braten von Steaks, well done, panierten Tiefkühlprodukten, dünnem Bratgut wie Schnitzel, Geschnetzeltes und
Gemüse.
5 hoch Braten von Speisen bei hohen Temperaturen, z. B. Steaks rare (blutig) oder medium, Kartoffelpuffer und Bratkartoffeln.
Temperaturstufe Gesamtbratzeit ab Signalton
(Min.)
Fleisch
Schnitzel, natur14 6 - 10
Schnitzel, paniert14 6 - 10
Filet24 6 - 10
Koteletts13 10 - 15
Cordon bleu14 10 - 15
Wiener Schnitzel14 10 - 15
Steak, rare (3 cm dick)25 6 - 8
Steak, medium (3 cm dick)25 8 - 12
Steak, well done (3 cm dick)14 8 - 12
Geflügelbrust (2 cm dick)13 10 - 20
Geschnetzeltes34 7 - 12
Gyros34 7 - 12
Speck12 5 - 8
Hackfleisch34 6 - 10
Hamburger (1,5 cm dick)13 6 - 15
Frikadellen (2 cm dick)13 10 - 20
Gefüllte Frikadellen13 10 - 20
Gebrühte Bratwürste13 8 - 20
Rohe Bratwürste13 8 - 20
1 Mehrmals wenden.
2 Öl und Lebensmittel nach dem Signalton zugeben.
3 Regelmäßig umrühren.
4 Butter und Lebensmittel nach dem Signalton zugeben.
5 Gesamtdauer pro Portion. Nacheinander braten.
6 Wasser nach dem Signalton zugeben. Lebensmittel zufügen, sobald das Wasser aufkocht.
7 Lebensmittel nach dem Signalton zugeben.
21


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