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Tabelle für Aufläufe und Gratins
Speise Temperatur (°C) Dauer (Min.) Einschubebe-
ne
Nudelauflauf 180 - 200 45 - 60 1
Lasagne 180 - 200 35 - 50 1
Gemüsegratin 180 - 2001) 15 - 30 1
Überbackene Baguettes 200 - 2201) 15 - 30 1
Süße Aufläufe 180 - 200 40 - 60 1
Fischaufläufe 180 - 200 40 - 60 1
Gefülltes Gemüse 180 - 200 40 - 60 1
1) Backofen vorheizen.
BRATEN
Benutzen Sie hitzebeständiges Geschirr.
Fleisch mit einer Kruste kann im Bräter ohne Deckel
gebraten werden.
Wenden Sie den Braten nach 1/2 - 2/3 der
Bratzeit.
Für saftigeres Fleisch:
Braten Sie magere Fleischsorten in einem
Bräter mit Deckel oder in einem Bratbeutel.
Braten Sie Fleisch und Fisch in großen Stücken
(1 kg oder mehr).
Übergießen Sie große Bratenstücke und
Geflügel mit dem Bratensaft mehrmals während
des Bratvorgangs.
BRATEN MIT OBER-/UNTERHITZE
Rindfleisch
Speise Menge Temperatur (°C) Dauer (Min.) Einschub-
ebene
Schmorbraten 1 - 1,5 kg 200 - 230 105 - 150 1
Roastbeef oder Filet: blu-
tig je cm Dicke 230 - 2501) 6 - 8 1
Roastbeef oder Filet: rosa je cm Dicke 220 - 230 8 - 10 1
Roastbeef oder Filet:
durch je cm Dicke 200 - 220 10 - 12 1
1) Backofen vorheizen.
Schweinefleisch
Speise Menge Temperatur (°C) Dauer (Min.) Einschub-
ebene
Schulter, Nacken, Schin-
kenstück 1 - 1,5 kg 210 - 220 90 - 120 1
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