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Braten Sie magere Fleischstücke in einem
Bräter mit Deckel. So bleibt das Fleisch saf-
tig.
Alle Fleischarten, die gebräunt werden kön-
nen oder eine knusprige Kruste bekommen
sollen, können in einem Bräter ohne Deckel
gebraten werden.
Wir empfehlen, Fleisch und Fisch erst ab 1
kg im Backofen zu braten.
Um ein Einbrennen von austretendem
Fleischsaft oder Fett zu vermeiden, etwas
Flüssigkeit in das tiefe Blech geben.
Braten nach Bedarf wenden (nach 1/2 - 2/3
der Garzeit).
Große Bratenstücke und Geflügel mit dem
Bratensaft mehrmals während der Bratzeit
übergießen. Dadurch erzielen Sie ein besse-
res Bratergebnis.
Sie können das Gerät ca. 10 Minuten vor En-
de der Bratzeit ausschalten und die Restwär-
me nutzen.
Rindfleisch
Fleischart Menge Backofenfunkti-
on
Einschub-
ebene
Temperatur (°C) Dauer (Min.)
Schmorbraten 1-1,5 kg Ober-/Unterhitze 1 230 120 - 150
Roastbeef oder
Filet
Englisch
1)
je cm Dicke Heißluftgrillen 1 190 - 200 5 - 6 je cm Di-
cke
Medium je cm Dicke Heißluftgrillen 1 180 - 190 6 - 8 je cm Di-
cke
Durch je cm Dicke Heißluftgrillen 1 170 - 180 8 - 10 je cm
Dicke
1) Backofen vorheizen.
Schweinefleisch
Fleischart Menge Backofenfunk-
tion
Einschub-
ebene
Temperatur (°C) Dauer (Min.)
Schulter, Na-
cken, Schinken-
stück
1 - 1,5 kg Heißluftgrillen 1 160 - 180 90 - 120
Kotelett, Schäl-
rippchen
1 - 1,5 kg Heißluftgrillen 1 170 - 180 60 - 90
Hackbraten 750 g - 1 kg Heißluftgrillen 1 160 - 170 50 - 60
Schweinshaxe
(vorgegart)
750 g - 1 kg Heißluftgrillen 1 150 - 170 90 - 120
Kalb
Fleischart Menge Backofenfunk-
tion
Einschub-
ebene
Temperatur in °C Dauer (Min.)
Kalbsbraten 1 kg Heißluftgrillen 1 160 - 180 150 - 120
Kalbshaxe 1,5 - 2 kg Heißluftgrillen 1 160 - 180 120 - 150
16
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16


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