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FLEISCH
GERICHT
Ober-/Unterhit-
ze
Heißluft mit
Ringheizkörper
Garzeit
[Min.]
Anmerkun-
gen
Einschub-
ebene
Tem-
pera-
tur
[°C]
Einschub-
ebene
Tem-
pera-
tur
[°C]
Rindfleisch 2 200 2 190 50 - 70 Kombirost
Schweine-
fleisch
2 180 2 180 90 - 120 Kombirost
Kalbfleisch 2 190 2 175 90 - 120 Kombirost
Roastbeef,
englisch, ro-
sa
2 210 2 200 50 - 60 Kombirost
Roastbeef,
englisch,
medium
2 210 2 200 60 - 70 Kombirost
Roastbeef,
englisch,
durch
2 210 2 200 70 - 75 Kombirost
Schweine-
schulter
2 180 2 170 120 - 150 mit Schwarte
Schweinsha-
xe
2 180 2 160 100 - 120 2 Stk.
Lamm 2 190 2 175 110 - 130 Keule
Hähnchen 2 220 2 200 70 - 85 ganz
Pute 2 180 2 160 210 - 240 ganz
Ente 2 175 2 220 120 - 150 ganz
Gans 2 175 1 160 150 - 200 ganz
Kaninchen 2 190 2 175 60 - 80 zerlegt
Hase 2 190 2 175 150 - 200 zerlegt
Fasan 2 190 2 175 90 - 120 ganz
FISCH
GERICHT
Ober-/Unterhit-
ze
Heißluft mit
Ringheizkörper
Garzeit
[Min.]
Anmerkun-
gen
Einschub-
ebene
Tem-
pera-
tur
[°C]
Einschub-
ebene
Tem-
pera-
tur
[°C]
Forelle/See-
brasse
2 190 2 175 40 - 55 3-4 Fische
56
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