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Rommelsbacher BGO 1600E Manual

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Garzeiten
1. Rind
Rinderbraten 0,7 7-8 60-100 84
Rindslende 0,7 6-7 25-35 60-70 55-58 30-55 65-90
Roastbeef 0,7 7-8 25-35 70-80 63 35-50 70-85
Filet-Medaillons 2/Seite 25-30 55-58
2. Schwein
Schweinelende 0,6 3-5 15-20 50-65 55-60 25-30 60-70
Schweinefilet 0,7 4-6 20-30 70-80 60 40-65 70-100
Schweinekamm 0,7 6-7 65-80 85-95 72 75-100 115-135
Schweinebraten 0,7 7-8 50-65 80 95-120 130-155
Schweinesteaks 2/Seite 25-30 60
3. Kalb
Kalbsbraten 0,8 6-8 30-40 90-120 80 75-85
Kalbsfilet 0,7 4-5 20-25 60-70 60 60-65
Kalbs-Medaillons 2/Seite 25-30 60
4. Lamm und Reh
Lammfilet 0,4 4-5 15-20 20-25 60 15-20 50-55
Lammbraten 0,7 6-8 35-45 100-140 85
Rehfilet 0,6 4-6 15-20 35-65 70 15-25 50-65
Rehbraten 0,8 6-8 45-55 90-110 70
5. Geflügel
Putenbraten 1,2 6-8 60-80 240 85
Ente 2 30 90-140 200-220 63
Gans 3 30-40 120-180 240-300 85
Gänsekeule 4 Stck. 4-8 95-125 70
Hähnchen 0,7 5-7 35-55 70-85 83
6. Sonstiges
Gef. Paprika 4 Stck. 8-1 35-50 68 45-60 80-95
Kohlrouladen 4 Stck. 8-10 35-55 68 50-80 85-115
Fleischart Gewicht Anbraten Schongaren Niedertemp.- Kern- Menügarung Gesamtreife
140-150 ° C Garen temperatur oben 100-120°C bei Menügarung
85-99°C unten 200°C
[kg] [Minuten] [Minuten] [Minuten] [°C] [Minuten] [Minuten]
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