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GEBRAUCH
Bratzeittabelle für verschiedene Sorten Fleisch.
Gericht Gewicht in kg Temp in °C Zeit in Min.
Rinderbraten 1,0 180 - 200 100 - 120
Rinderfilet 1,0 190 - 210 35 - 45
Roastbeef 1,0 190 - 210 35 - 45
Schweinebraten 1,0 170 - 190 100 - 120
Kasseler 1,0 150 - 160 80 - 100
Wildbraten 1,0 180 - 200 90 - 120
Kalbsbraten 1,0 170 - 190 100 - 120
Lammkeule 1,5 170 - 190 90 - 120
Geflügel 1,0 170 - 190 50 - 60
2,0 170 - 190 120 - 150
4,0 160 - 180 150 - 180
Fisch 1,5 160 - 180 35 - 55
Die Zahlen in dieser Tabelle sind Richtwerte.
Braten
In geschlossenen Schalen oder Pfannen bleibt
das Fleisch saftiger. Außerdem wird keine,
oder nur wenig Rauchentwicklung entstehen.
Beim Braten ohne Deckel wird das Fleisch
schneller braun und knusprig.
Der Bratschlitten ist ideal zum Braten von
Fleisch-stücken, die mehr als 1 kg wiegen.
Nachfolgende Tabelle trifft nur dann zu, wenn
der Ofen nicht vorgewärmt ist.
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