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Gargut Menge Temperatur
(°C)
Dauer
(Min.)
Ebene
Roastbeef/Filet 1000 - 1500 g 150 120 - 150 1
Rinderfilet 1000 - 1500 g 150 90 - 110 1
Kalbsbraten 1000 - 1500 g 150 120 - 150 1
Steak 200 - 300 g 120 20 - 40 1
Pizzastufe
Gargut Temperatur (°C) Dauer (Min.) Ebene
Pizza (dünner Boden)
1)
200 - 230 15 - 20 2
Pizza (mit viel Belag)
2)
180 - 200 20 - 30 2
Obsttörtchen 180 - 200 40 - 55 1
Spinatquiche 160 - 180 45 - 60 1
Quiche Lorraine 170 - 190 45 - 55 1
Schweizer Flan 170 - 190 45 - 55 2
Käsekuchen 140 - 160 60 - 90 1
Apfelkuchen, gedeckt 150 - 170 50 - 60 1
Gemüsekuchen 160 - 180 50 - 60 1
Fladenbrot
1)
230 - 250 10 - 20 2
Blätterteigquiche
1)
160 - 180 45 - 55 2
Flammkuchen
1)
230 - 250 12 - 20 2
Piroggen (Russische Ver-
sion der Calzone)
1)
180 - 200 15 - 25 2
1)
Backofen vorheizen.
2)
Verwenden Sie ein tiefes Blech.
Braten
Benutzen Sie zum Braten
hitzebeständiges Geschirr (beachten Sie
die Angaben des Herstellers).
Große Bratenstücke können direkt im
tiefen Blech (falls vorhanden) oder auf
dem Kombirost über dem tiefen Blech
gebraten werden.
Braten Sie magere Fleischstücke in
einem Bräter mit Deckel. So bleibt das
Fleisch saftig.
Alle Fleischarten, die gebräunt werden
können oder eine knusprige Kruste
bekommen, können in einem Bräter
ohne Deckel gebraten werden.
Wir empfehlen, Fleisch und Fisch erst ab
1 kg im Backofen zu braten.
Um ein Einbrennen von austretendem
Fleischsaft oder Fett zu vermeiden,
Progress 23
23


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