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Gargut Menge (kg) Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Hähnchen,
Poularde
1 - 1.5 Heißluftgril-
len
190 - 210 50 - 70 1
Ente 1.5 - 2 Heißluftgril-
len
180 - 200 80 - 100 1
Gans 3.5 - 5 Heißluftgril-
len
160 - 180 120 - 180 1
Pute 2.5 - 3.5 Heißluftgril-
len
160 - 180 120 - 150 1
Pute 4 - 6 Heißluftgril-
len
140 - 160 150 - 240 1
Fisch, gedämpft
Gargut Menge (kg) Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Fisch 1 - 1.5 Ober-/Unter-
hitze
210 - 220 40 - 60 1
9.13 Grillstufe
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
das Blech immer in die erste
Einschubebene.
Grillen Sie nur flache Fleisch- oder
Fischstücke.
Heizen Sie den leeren Backofen
immer 5 Minuten lang mit der Grill-
Funktion vor.
VORSICHT!
Grillen Sie immer bei
geschlossener Backofentür.
Grillstufe
Gargut Temperatur
(°C)
Dauer (Min.) Ebene
Erste Seite Zweite Seite
Roastbeef 210 - 230 30 - 40 30 - 40 2
Rinderfilet 230 20 - 30 20 - 30 3
Schweinerücken 210 - 230 30 - 40 30 - 40 2
Kalbsrücken 210 - 230 30 - 40 30 - 40 2
Lammrücken 210 - 230 25 - 35 20 - 25 3
Fisch, 500 - 1000
g
210 - 230 15 - 30 15 - 30 3 / 4
9.14 Tiefkühlgerichte
Die Funktion Heißluft verwenden.
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