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Backware Einschubebene Temperatur in °C Zeit (Min.)
Gemüsekuchen 1 - 2 160 - 180 50 - 60
Ungesäuertes Brot
2 - 3
230 - 250
2)
10 - 20
Blätterteigquiche
2 - 3
160 - 180
2)
45 - 55
Flammkuchen
2 - 3
230 - 250
2)
12 - 20
Piroggen (Russische Ver-
sion der Calzone)
2 - 3
180 - 200
2)
15 - 25
1) Tiefes Blech benutzen
2) Backofen vorheizen
Braten
Bratgeschirr
Benutzen Sie zum Braten hitzebeständiges Ge-
schirr. (Beachten Sie die Angaben des Herstellers.)
Große Bratenstücke können direkt im tiefen Blech
(falls vorhanden) oder auf dem Kombirost über dem
tiefen Blech gebraten werden.
Braten Sie magere Fleischsorten in einem Bräter
mit Deckel. So bleibt das Fleisch saftiger.
Alle Fleischsorten, die sich zum Bräunen eignen
oder eine Kruste haben sollen, können im Bräter oh-
ne Deckel gebraten werden.
Braten mit Ober-/Unterhitze
Rindfleisch
Fleischart Menge Einschubebene Temperatur in °C Zeit in Min.
Schmorbraten 1-1,5 kg 1 200 - 230 105 - 150
Roastbeef oder Fi-
let: Englisch
je cm Höhe 1
230 - 250
1)
6 - 8
Roastbeef oder Fi-
let: Medium
je cm Höhe 1 220 - 230 8 - 10
Roastbeef oder Fi-
let: durchgebraten
je cm Höhe 1 200 - 220 10 - 12
1) Backofen vorheizen
Schweinefleisch
Fleischart Menge Einschubebene Temperatur in °C Zeit in Min.
Schulter, Nacken,
Schinkenstück
1-1,5 kg 1 210 - 220 90 - 120
Kotelett, Schälripp-
chen
1-1,5 kg 1 180 - 190 60 - 90
Hackbraten 750 g - 1 kg 1 170 - 190 50 - 60
Schweinshaxe (vor-
gegart)
750 g - 1 kg 1 200 - 220 90 - 120
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