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Lamm
Speise Tempera-
tur (°C)
Dauer (Min.)
Lammkeule,
Lammbraten,
1 - 1,5 kg
150 - 170 100 - 120
Lammrücken,
1 - 1,5 kg
160 - 180 40 - 60
Geflügel
Speise Tempera-
tur (°C)
Dauer (Min.)
Geflügeltei-
le, je 0,2 -
0,25 kg
200 - 220 30 - 50
Hähnchen,
Hälfte, je 0,4
- 0,5 kg
190 - 210 35 - 50
Hähnchen,
Poularde, 1 -
1.5 kg
190 - 210 50 - 70
Speise Tempera-
tur (°C)
Dauer (Min.)
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
Pute, 4 - 6 kg 140 - 160 150 - 240
Fisch, gedämpft
Speise Tempera-
tur (°C)
Dauer (Min.)
Ganzer Fisch,
1 - 1,5 kg
210 - 220 40 - 60
8.5 Feuchte Heißluft
Beachten Sie für beste
Ergebnisse die unten in der
Tabelle aufgeführten
Empfehlungen.
Speise Zubehör Temperatur
(°C)
Einschub-
ebene
Dauer (Min.)
Süße Brötchen,
12 Stück
Backblech oder tiefes
Blech
175 3 40 - 50
Brötchen, 9
Stück
Backblech oder tiefes
Blech
180 2 35 - 45
Pizza, gefroren,
0,35 kg
Kombirost 180 2 45 - 55
Biskuitrolle Backblech oder tiefes
Blech
170 2 30 - 40
Brownie Backblech oder tiefes
Blech
170 2 45 - 50
Soufflè, 6 Stück Keramikförmchen auf
Kombirost
190 3 45 - 55
Biskuitboden Biskuitform auf Kombirost 180 2 35 - 45
Englischer Rühr-
kuchen
Backform auf Kombirost 170 2 35 - 50
DEUTSCH 41
41


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