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Fisch
Gewicht Gefäß Höhe Heizart Temperatur
ºC, Grillstufe
Garzeit in
Minuten
   

 

(
4
4





    
 
 ( 
   
Es gibt in der Tabelle keinen
Hinweis auf das Gewicht des
Bratens, den Sie zubereiten
möchten.
         

Wie kann ich prüfen, ob der
Braten gar ist?
     
       
          
         
   
Der Braten ist zu dunkel und die
Kruste ist an einigen Stellen
verbrannt.
        
 
Der Braten sieht gut aus, aber die
Soße ist verbrannt.
        
    
Der Braten sieht gut aus, aber die
Soße ist nicht gebräunt und sieht
verwässert aus.
        
    
Beim Zubereiten der Bratensoße
entsteht Wasserdampf.
        
       
      
      
  
Praktische
Ratschläge für die
Zubereitung von
Braten im Backofen
und unter dem Grill
46


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