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Pelgrim OST 670 RVS Manual

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GEBRAUCH56
Bratzeittabelle für verschiedene Sorten Fleisch.
Gericht Gewicht in kg Temp in °C Zeit in Min.
Rinderbraten 1,0 200 - 220 100 - 120
Rinderfilet 1,0 200 - 240 35 - 45
Roastbeef 1,0 220 - 240 35 - 45
Schweinebraten 1,0 180 - 200 100 - 120
Kasseler 1,0 200 - 220 80 - 100
Wildbraten 1,0 190 - 210 90 - 120
Kalbsbraten 1,0 190 - 210 100 - 120
Lammkeule 1,5 180 - 200 90 - 120
Geflügel 1,0 180 - 200 50 - 60
2,0 180 - 200 120 - 150
4,0 170 - 190 150 - 180
Fisch 1,5 180 - 200 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. Beim Gebrauch
von Ober- und Unterwärme müssen Sie die
Gerichte auf die zweite Schiene schieben.
… 59 …


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