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Deutsch Installations- und Bedienun
g
sanleitun
g
Einbau Backofen
Brat- / Gartabelle
Beheizungsart je nach Verfügbarkeit an Ihrem Gerät wählen
Rindfleisch Ebene °C Ebene °C Zeit (Min.)
p
ro cm
3 250 12 - 15
3 250 15 - 25
3 210 - 230 25 - 30
2 200 - 220 2 165 120 - 140
Schweinefleisch Ebene °C Ebene °C
2 200 - 210 2 165 90 - 140
2 200 - 210 2 165 60 - 90
3 210 - 230 25 - 30
2 200 - 210 2 165 90 - 120
2 200 - 220 2 165 100 - 120
2 200 - 220 2 165 100 - 120
2 200 - 250 2 165 50 - 80
2 210 - 220 2 165 150 - 180
2 210 - 220 2 165 40 - 50
Roast beaf oder Filet blutig gegart
Braten Sie im Backofen nur Portionen von 1 kg oder mehr. Für kleinere Portionen empfehlen
wir, diese mit geeigneten Bratgeschirr auf dem Kochfeld zu braten
Roast beaf oder Filet mittel gegart
Roast beaf oder Filet durch gegart
Rostbraten
Beheizungsarten
Kalbfleisch
Lammfleisch
Schweinebraten
Schinken
Schweinefilet
Fisch
Die in der Tabelle angegebenen Garzeiten beziehen sich auf Portionen von 1 kg. Für jedes
weitere kg muss die Garzeit um 30 - 40 Minuten verlängert werden
Das Brat- / Gargut sollte nach Ablauf der halben Zeit gewendet werden. Verwenden Sie nur
hitzebeständiges Geschirr im Backofen
Wild
Huhn
Gans (ca 2 kg)
DD
21
Unter &
Oberhitze
Grill + Oberhitze
+ Umluftventi
kombiniert
21


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