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Fleischart Menge Backofen-
funktion
Einschub-
ebene
Tempera-
tur in °C
Zeit (Min.)
Hähnchen-
hälfte
je 400 - 500
g
Heißluft-
grillen
1 190 - 210 35 - 50
Hähnchen,
Poularde
1 - 1,5 kg Heißluft-
grillen
1 190 - 210 50 - 70
Ente 1,5 - 2 kg Heißluft-
grillen
1 180 - 200 80 - 100
Gans 3,5 - 5 kg Heißluft-
grillen
1 160 - 180 120 - 180
Pute 2,5 - 3,5 kg Heißluft-
grillen
1 160 - 180 120 - 150
Pute 4 - 6 kg Heißluft-
grillen
1 140 - 160 150 - 240
Fisch, gedünstet
Fleischart Menge Backofen-
funktion
Einschub-
ebene
Tempera-
tur in °C
Zeit (Min.)
Fisch, ganz 1 - 1,5 kg Ober-/Un-
terhitze
1 210 - 220 40 - 60
9.9 Grillstufe 1
Benutzen Sie den Grill immer mit der
höchsten Temperatureinstellung.
Schieben Sie den Rost gemäß den Emp-
fehlungen in der Grilltabelle in die ent-
sprechende Einschubebene.
Schieben Sie zum Auffangen von Fett
die Fettpfanne immer in die erste Ein-
schubebene.
Nur flache Fleisch- oder Fischstücke gril-
len.
Heizen Sie den leeren Backofen immer
5 Minuten lang mit der Grill-Funktion
vor.
VORSICHT!
Grillen Sie immer bei geschlosse-
ner Backofentür.
Grillstufe 1
Grillgut
Einschubebe-
ne
Temperatur
Zeit (Min.)
Erste Seite Zweite Seite
Rinderbraten 2 210 - 230 30 - 40 30 - 40
Rinderfilet 3 230 20 - 30 20 - 30
Schweinerü-
cken
2 210 - 230 30 - 40 30 - 40
Kalbsrücken 2 210 - 230 30 - 40 30 - 40
Lammrücken 3 210 - 230 25 - 35 20 - 25
Fisch, ganz,
500 - 1000 g
3 / 4 210 - 230 15 - 30 15 - 30
20
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