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Speise Menge Dauer (Min.)
Stück Menge (kg) 1. Seite 2. Seite
Filetsteaks 4 0.8 12 - 15 12 - 14
Beefsteaks 4 0.6 10 - 12 6 - 8
Würste 8 - 12 - 15 10 - 12
Schweinskotelett 4 0.6 12 - 16 12 - 14
Hähnchen, 2 halbe 2 1 30 - 35 25 - 30
Spieße 4 - 10 - 15 10 - 12
Hähnchenbrustfilet 4 0.4 12 - 15 12 - 14
Hamburger 6 0.6 20 - 30 -
Fischfilet 4 0.4 12 - 14 10 - 12
Belegte Toastbrote 4 - 6 - 5 - 7 -
Toast 4 - 6 - 2 - 4 2 - 3
11.4 Heißluftgrillen
Nutzen Sie die erste oder zweite
Einschubebene.
Rind
Backofen vorheizen.
Multiplizieren Sie zur Berechnung der
Garzeit die Zeit, die in der Tabelle unten
angegeben ist, mit der Dicke des Filets
in Zentimetern.
Speise Tempera-
tur (°C)
Dauer (Min.)
Roastbeef/
Filet, blutig
190 - 200 5 - 6
Roastbeef/
Filet, rosa
180 - 190 6 - 8
Roastbeef/
Filet, durch
170 - 180 8 - 10
Schweinefleisch
Speise Tempera-
tur (°C)
Dauer (Min.)
Schulter, Na-
cken, Schin-
kenstück, 1 -
1,5 kg
160 - 180 90 - 120
Kotelett,
Rippchen, 1 -
1,5 kg
170 - 180 60 - 90
Hackbraten,
0,75 - 1 kg
160 - 170 50 - 60
Schweinsha-
xe (vorge-
kocht), 0,75 -
1 kg
150 - 170 90 - 120
Kalb
Speise Tempera-
tur (°C)
Dauer (Min.)
Kalbsbraten,
1 kg
160 - 180 90 - 120
Kalbshaxe,
1,5 - 2 kg
160 - 180 120 - 150
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