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LAMM (°C) (Min.)
Lammkeule /
Lammbraten, 1 -
1,5 kg
150 -
170
100 -
120
Lammrücken, 1 -
1,5 kg
160 -
180
40 - 60
GEFLÜGEL (°C) (Min.)
Geflügelteile, je
0,2 - 0,25 kg
200 -
220
30 - 50
Hähnchen, hal-
biert, je 0,4 - 0,5
kg
190 -
210
35 - 50
Hähnchen, Poular-
de, 1 - 1,5 kg
190 -
210
50 - 70
Ente, 1,5 - 2 kg 180 -
200
80 - 100
Gans, 3,5 - 5 kg 160 -
180
120 -
180
Pute, 2,5 - 3,5 kg 160 -
180
120 -
150
GEFLÜGEL (°C) (Min.)
Pute, 4 - 6 kg 140 -
160
150 -
240
FISCH, GE-
DÄMPFT (°C) (Min.)
Fisch, 1 - 1,5 kg 210 -
220
40 - 60
NIEDERTEMPERATUR GAREN
Diese Funktion ermöglicht die Zubereitung von
magerem, zartem Fleisch und Fisch. Sie wird nicht
empfohlen für: Geflügel, fetten Schweinebraten,
Schmorfleisch.
1. Braten Sie das Fleisch 1 - 2 Minuten in einer
Pfanne über starker Hitze beidseitig scharf an.
2. Legen Sie das Fleisch in die Fettpfanne oder
direkt auf den Kombirost. Schieben Sie ein
Backblech unter den Kombirost, um das Fett
aufzufangen.
Kochen Sie immer ohne Deckel mit dieser
Funktion.
3. Wählen Sie die Funktion Niedertemperatur
Garen. . Sie können für die ersten 10 Minuten
eine Temperatur zwischen 80 °C und 150 °C
einstellen. Voreingestellt ist 90 °C.
4. Nach 10 Minuten reduziert der Backofen die
Temperatur automatisch auf 80 °C.
Stellen Sie die Temperatur auf 120 °C ein.
(kg) (Min.)
Steaks 0.2 - 0.3 20 - 40 3
Rinderfilet 1 - 1.5 90 - 150 3
Roastbeef 1 - 1.5 120 - 150 1
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