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Schweinefleisch
Gargut Menge Temperatur
(°C)
Dauer
(Min.)
Ebene
Schulter, Nacken, Schinken-
stück
1 - 1,5 kg 160 - 180 90 - 120 1
Kotelett, Rippchen 1 - 1,5 kg 170 - 180 60 - 90 1
Hackbraten 750 g - 1 kg 160 - 170 50 - 60 1
Schweinshaxe (vorgekocht) 750 g - 1 kg 150 - 170 90 - 120 1
Kalb
Gargut Menge Temperatur
(°C)
Dauer
(Min.)
Ebene
Kalbsbraten 1 kg 160 - 180 90 - 120 1
Kalbshaxe 1,5 - 2 kg 160 - 180 120 - 150 1
Lamm
Gargut Menge Temperatur
(°C)
Dauer
(Min.)
Ebene
Lammkeule, Lammbraten 1 - 1,5 kg 150 - 170 100 - 120 1
Lammrücken 1 - 1,5 kg 160 - 180 40 - 60 1
Geflügel
Gargut Menge Temperatur
(°C)
Dauer
(Min.)
Ebene
Geflügelteile je 200-250 g 200 - 220 30 - 50 1
Halbes Hähnchen je 400 - 500 g 190 - 210 35 - 50 1
Hähnchen, Poularde 1 - 1,5 kg 190 - 210 50 - 70 1
Ente 1,5 - 2 kg 180 - 200 80 - 100 1
Gans 3,5 - 5 kg 160 - 180 120 - 180 1
Pute 2,5 - 3,5 kg 160 - 180 120 - 150 1
Pute 4 - 6 kg 140 - 160 150 - 240 1
10.10 Grillen, Allgemeines
WARNUNG!
Grillen Sie immer bei
geschlossener Backofentür.
Benutzen Sie den Grill immer mit
der höchsten
Temperatureinstellung.
Schieben Sie den Rost gemäß den
Empfehlungen in der Grilltabelle in
die entsprechende Einschubebene.
Schieben Sie zum Auffangen von Fett
die Brat- und Fettpfanne immer in die
erste Einschubebene.
Grillen Sie nur flache Fleisch- oder
Fischstücke.
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