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Gargut Menge Tempera-
tur (°C)
Dauer (Min.) Ebene
Stück (g) Erste Seite Zweite
Seite
Hähnchen,
2 halbe
2 1000 max. 30 - 35 25 - 30 4
Spieße 4 - max. 10 - 15 10 - 12 4
Hähnchen-
brustfilet
4 400 max. 12 - 15 12 - 14 4
Hamburger 6 600 max. 20 - 30 - 4
Fischfilet 4 400 max. 12 - 14 10 - 12 4
Belegte
Toastbrote
4 - 6 - max. 5 - 7 - 4
Toast 4 - 6 - max. 2 - 4 2 - 3 4
11.8 Heißluftgrillen
Rindfleisch
Gargut Menge Temperatur
(°C)
Dauer (Min.) Ebene
Roastbeef oder Fil-
et, englisch
1)
je cm Dicke 190 - 200 5 - 6 1 oder 2
Roastbeef oder Fil-
et, medium
1)
je cm Dicke 180 - 190 6 - 8 1 oder 2
Roastbeef oder Fil-
et, durch
1)
je cm Dicke 170 - 180 8 - 10 1 oder 2
1)
Backofen vorheizen.
Schweinefleisch
Gargut Menge (kg) Temperatur
(°C)
Dauer (Min.) Ebene
Schulter, Nacken,
Schinkenstück
1 - 1.5 160 - 180 90 - 120 1 oder 2
Kotelett, Spareribs 1 - 1.5 170 - 180 60 - 90 1 oder 2
Hackbraten 0.75 - 1 160 - 170 50 - 60 1 oder 2
Schweinshaxe (vor-
gegart)
0.75 - 1 150 - 170 90 - 120 1 oder 2
DEUTSCH 27
27


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Others manual(s) of AEG BP8615101

AEG BP8615101 User Manual - English - 40 pages

AEG BP8615101 User Manual - Dutch - 40 pages

AEG BP8615101 User Manual - French - 80 pages


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