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Für Sie in unserem Kochstudio getestet de
41
Braten, Schmoren und Grillen im Anschluss an die
Einstelltabelle.
Entfernen Sie nicht genutztes Zubehör aus dem
Garraum. So erhalten Sie ein optimales Garergebnis
und sparen bis zu 20 Prozent Energie.
Verwendete Heizarten:
: 4D-Heißluft
% Ober-/Unterhitze
4 Umluftgrillen
( Grill große Fläche
Ý Mikrowelle
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur in °C
/ Grillstufe
MW-Leistung
in Watt
Dauer in
Min.
Schweinefleisch
Schweinebraten ohne Schwarte,
z. B. Nacken, 1,5 kg
Geschirr offen 1
4
180-200 - 120-130
Schweinebraten ohne Schwarte,
z. B. Nacken, 1,5 kg
Geschirr geschlossen 1
4
180-200 180 40-50
Schweinebraten mit Schwarte z. B.
Schulter, 2 kg
Geschirr offen 1
4
190-200 - 130-140
Schweinelendenbraten, 1,5 kg Geschirr offen 1
4
220-230 - 70-80
Schweinelendenbraten, 1,5 kg Geschirr geschlossen 1
4
210-230 90 50-60
Schweinefilet, 400 g Rost 2
4
220-230 - 20-25
Kasseler mit Knochen, 1 kg (mit
etwas Wasserzugabe)
Geschirr geschlossen 1
4
210-220 - 60-80
Kasseler mit Knochen, 1 kg Geschirr offen 1
Ý
- 360 40-50
Schweinesteaks, 2 cm dick Rost 3
(
2 - 16-20
Schweinemedaillons, 3 cm dick
(5 Min. vorheizen)
Rost 3
(
3* - 8-12
Rindfleisch
Rinderfilet, medium, 1 kg Geschirr offen 1
4
210-220 - 40-50
Rinderfilet, medium, 1 kg Geschirr geschlossen 1
%
180-200 90 30-40
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 1
4
200-220 - 130-140
Roastbeef, medium, 1,5 kg Geschirr offen 1
4
220-230 - 60-70
Roastbeef, medium, 1,5 kg Geschirr offen 1
%
240-260 180 30-40
Steak, 3 cm dick, medium Rost 2
(
3 - 15-20
Burger, 3-4 cm hoch**** Rost 2
(
3 - 20-30
Kalbfleisch
Kalbsbraten, 1,5 kg Geschirr offen 1
4
160-170 - 100-120
Kalbsbraten, 1,5 kg Geschirr geschlossen 1
:
200-210 90 70-80
Kalbshaxe, 1,5 kg Geschirr offen 1
%
200-210 - 100-110
Kalbshaxe, 1,5 kg Geschirr offen 1
4
180-200 90 60-70
Lammfleisch
Lammkeule ohne Knochen,
medium, 1,5 kg
Geschirr offen 1
4
170-190 - 50-70
Lammkeule ohne Knochen,
medium, 1,5 kg
Geschirr geschlossen 1
%
180-200 90 50-60
Lammrücken mit Knochen** Geschirr offen 1
4
180-190 - 40-50
Lammrücken mit Knochen** Geschirr offen 1
4
190-210 90 30-40
* vorheizen
** ohne wenden
*** Universalpfanne auf Einschubhöhe 1 darunter einschieben
**** nach 2/3 der Gesamtzeit wenden
41


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