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Zubereitungshinweise_21
OBERHITZE MIT HEISSLUFT
Es wird empfohlen, den Backofen mit Oberhitze und Heißluft vorzuheizen.
Nahrungsmittel Einschubhöhe Zubehör Temperatur Garzeit (Min.)
Schweinekoteletts (1000 g)
Mit Öl bestreichen und würzen
3
Kleiner Rost +
Fettpfanne
180 - 200 °C 50 - 65
Schweineschulter in Folie
(1000 - 1500 g)
Marinieren
2
Backblech
180 - 230 °C 80 - 120
Ganzes Hähnchen
(800 - 1300 g)
Mit Öl bestreichen und würzen
Das Hähnchen mit der Brust
nach unten in den Ofen legen
und nach der Hälfte der Zeit
umdrehen.
2
Kleiner Rost +
Fettpfanne
190 – 220 °C 45 - 65
Fleisch- oder Fischsteaks
(400 - 800 g)
Mit Öl beträufeln, salzen und
pfeffern
3
Kleiner Rost +
Fettpfanne
180 - 200 °C 15 - 35
Hähnchenteile
(500 - 1000 g)
Mit Öl bestreichen und würzen
4
Kleiner Rost +
Fettpfanne
200 - 220 °C 25 - 35
Gebratener Fisch
(500 - 1000 g)
Feuerfestes Gefäß verwenden
Mit Öl bestreichen
2
Großer Rost
180 - 200 °C 30 - 40
Rinderbraten
(800 - 1200 g)
Mit Öl bestreichen und würzen
2
Kleiner Rost +
Fettpfanne
1 Tasse Wasser
hinzugeben
200 - 220 °C 45 - 60
Entenbrust
(300 - 500 g)
4
Kleiner Rost +
Fettpfanne
1 Tasse Wasser
hinzugeben
180 - 200 °C 25 - 35
ZUBEREITUNGSHINWEISE
NV70F3784SL_EG_DG68-00496E_DE.indd 21 10/04/2013 08:31:57
21


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