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Fleischrezepte
102
Dauer
(in Min. pro 500 g)
10 bis 10 Min 30 Sek
10-11
8-9
60 bis 90 (6)
11-12
15
50 bis 60 (6)
12 -13
18
50 bis 60 (6)
12-13
17-18
50 bis 60 (6)
8
12-13 + 2 Min Gril 1
15
10
12 Min (6) + 1 Min Gril 1
Kombiniertes Kochen
(vorgeheizter Backofen)
Vorheizen UL 300° + Gril 1 + 100 W (1 und 2)
UL 250° + Gril 1 + 100 W (1 und 3)
TB 250° + Beibehalten
UL 170°+ Weich
UL 250° + Gril 1 + 200 W (1 und 3)
UL 250° + Gril 1 + 250 W (1 und 3)
UL 170°+ Weich
UL 210° + Gril 3 + 440 W (1 und 3)
UL 190° + 440 W (1 und 3)
UL 170°+ Weich
UL 210° + Gril 3 + 440 W (1 und 3)
UL 230° + 440 W (1 und 3)
UL 170°+ 440W
UL 230° + Gril 1 + 440 W
Gril 1 + 250 W (1 und 2)
Taste Schweinefleisch oder UL 220° + Gril 1 + 440 W
UL 250° + Gril 1 + 440 W
UL 250° + Gril 1 + 250 W
Dauer
-
4-5
-
5-7
5-7
-
8-9
-
-
16
18
-
-
7-8
-
-
-
-
Nur
MIKROWELLE
-
Max
-
600W
600W
-
600W
-
-
600W
600W
-
-
Max
-
-
-
-
Fleischart
Rindfleisch
- Rippe
- Braten (1)
- Ragout
Lamm
- Keule oder Schulter mit
Knochen
- Rollbraten ohne Knochen
- Ragout
Kalb
- Braten
- gefüllter Braten
- Ragout
Schwein
- Filetbraten
- Schweinekamm
- Ragout
Hähnchen-Perlhuhn-Truthahn
- ganzer Braten (3 und 1)
- Stücke
- Putenbraten (1 und 3)
-
- Truthahnkeule (1 und 2)
- Hähnchen (1 & 2)
Kochzeiten für Fleisch und Geflügel in der Mikrowelle und beim kombinierten Kochen.
UM = Umluft, + = kombiniertes Kochen.
(1) Nach halber Kochzeit umdrehen. (2) Auf gegen Hitze resistentem und mikrowellendurchlässigem Teller auf oberem Rost erhitzen. (3) Auf
gegen Hitze resistentem und mikrowellendurchlässigem Tellerauf unterem Rost erhitzen. (4) Auf hitzebeständigem und mikrowellendurchlässigem
Teller auf dem Boden des Herdes kochen. (5) Dreifuß für Dampf auf dem feuerfesten Glasbehälter benutzen (6) Beliebiges Gewicht.
Hinweis: Für gefüllte Fleischsorten ohne Knochen die Kochzeit um mindestens 10 Min. verlängern, sofern die Kochzeit nicht in der Tabelle
angegeben ist. (Beliebiges Gewicht.)
373


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