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Tabelle der Garvorgänge mit Temperatursonde (nur bei einigen Modellen)
Fleischart und -dicke Zieltemperatur (°C)
Rindfleisch
Roastbeef: blutig 50 - 53
Roastbeef: medium 55 - 58
Roastbeef: durchgebraten 65 - 70
Rippensteak: blutig* 50
Rippensteak: medium* 58
Rippensteak: durchgebraten* 70
Schweinefleisch
Lendenbraten 80 - 85
Schulter 80 - 85
Würste** 75 - 80
Kalb
Kalbsbraten 75 - 80
Geflügel
Hähnchen (ganz) 80 - 85
Pute (ganz) 80 - 85
Putenbraten (ganz oder Brust) 80 - 85
Lamm
Lammkeule mit Knochen (blutig) 65
Lammkeule mit Knochen (durchgebraten) 75 - 80
Niedrigtemperaturgaren
Rind/Roastbeef: blutig*** 50 - 54
Rind/Roastbeef: medium*** 55 - 60
* Die angegebenen Temperaturen können je nach Dicke des Filets variieren.
** Für Wurstwaren wird eine geeignete Funktion empfohlen, um eine gute Bräunung zu erzielen.
*** Es wird empfohlen, das Fleisch ein paar Minuten von jeder Seite in einer Pfanne anzubraten,
bevor es in den Ofen geschoben wird.
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