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Brattabelle: Braten mit Unter-/Oberhitze oder Heißluft.
Fleischart Gewicht
(in g)
Einschu-bebene
(von unten)
Temperatur
(in ° C)
Bratzeit
(in Min.)
Rind eisch
Rinderbraten 1000 2 200-220 100-120
Rinderbraten 1500 2 200-220 120-150
Roastbeef, medium 1000 2 220-230 30-40
Roastbeef, durch 1000 2 220-230 40-60
Schweine eisch
Schweinebraten mit Schwarte 1500 2 180-190 140-160
Schweinebauch 1500 2 190-200 120-150
Schweinebauch 2000 2 180-200 150-180
Schweineschulter 1500 2 200-210 120-140
Schweinerollbraten 1500 2 200-210 120-140
Kasseler 1500 2 180-200 100-120
Hackbraten 1500 2 210-220 60-70
Kalb eisch
Kalbsrollbraten 1500 2 180-200 90-120
Kalbshaxen 1700 2 180-200 120-130
Lamm eisch
Lammrücken 1500 2 190-200 100-120
Hammelkeule 1500 2 190-200 120-130
Wild
Hasenrücken 1500 2 190-210 100-120
Rehkeule 1500 2 190-210 100-120
Wildschweinkeule 1500 2 190-210 100-120
Ge ügel
Hühnchen, ganz 1200 2 200-210 60-70
Poularde 1500 2 200-210 70-90
Ente 1700 2 180-200 120-150
Gans 4000 2 160-170 180-200
Truthahn, Pute 5000 2 150-160 180-240
Fisch
Ganzer Fisch 1000 2 200-210 50-60
Fischau auf 1500 2 180-200 50-70
Hinweis: Die Einschubebene bezieht sich auf das hochwandige Backblech; legen Sie kleinere
Backbleche auf den Rost, welchen Sie in die 1. Einschubebene schieben (Sie dürfen das
hochwandige Backblech nicht in die 1.-2. Einschubebene schieben).
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