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Tabelle für Aufläufe und Überbackenes
Speise Einschubebenen Temperatur in °C Zeit in Min.
Nudelauflauf 1 180 - 200 45 - 60
Lasagne 1 180 - 200 35 - 50
Gemüsegratin 1
180 - 200
1)
15 - 30
Überbackene Baguettes 1
200 - 220
1)
15 - 30
Süße Aufläufe 1 180 - 200 40 - 60
Fischaufläufe 1 180 - 200 40 - 60
Gefülltes Gemüse 1 180 - 200 40 - 60
1) Backofen vorheizen
Braten
Bratgeschirr
Benutzen Sie zum Braten hitzebeständiges
Geschirr. (Beachten Sie die Angaben des
Herstellers.)
Große Bratenstücke können direkt im tiefen
Blech (falls vorhanden) oder auf dem Kombi-
rost über dem tiefen Blech gebraten werden.
Braten Sie magere Fleischsorten in einem
Bräter mit Deckel. So bleibt das Fleisch safti-
ger.
Alle Fleischsorten, die sich zum Bräunen eig-
nen oder eine Kruste haben sollen, können
im Bräter ohne 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
37
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