Brattabelle
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| Einsatz- | Tempe- | Zeit | |
Fleischart | Menge | Backofenfunktion | ratur | |||
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| ebene | °C | Std.: Min. | |
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Rindfleisch |
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Schmorbraten | 1 | |||||
Unterhitze | ||||||
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Roastbeef oder |
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| je cm | |
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Filet |
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| Höhe | |
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- innen rot | je cm | Infrabraten | 1 | 190- | ||
Höhe | 2001) | |||||
- innen rosa | je cm | Infrabraten | 1 | |||
Höhe | ||||||
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- durch gebraten | je cm | Infrabraten | 1 | |||
Höhe | ||||||
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Schweinefleisch |
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Schulter, Na- |
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cken, Schinken- | Infrabraten | 1 | ||||
stück |
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Kotelett, Kassler | Infrabraten | 1 | ||||
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Hackbraten | 750 | Infrabraten | 1 | |||
Schweinehaxen | 750 | Infrabraten | 1 | |||
(vorgekocht) | ||||||
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Kalbfleisch |
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Kalbsbraten | 1 kg | Infrabraten | 1 | |||
Kalbshaxen | Infrabraten | 1 | ||||
Lamm |
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Lammkeule, | Infrabraten | 1 | ||||
Lammbraten | ||||||
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Lammrücken | Infrabraten | 1 | ||||
Wild |
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Hasenrücken, | bis 1 kg | 3 |
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220- | ||||||
Hasenkeulen | Unterhitze | 2501) | ||||
1 | ||||||
rücken | Unterhitze | |||||
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1 | ||||||
keule | Unterhitze | |||||
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