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Schweinefleisch
Gargut Menge (kg) Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Schulter/
Nacken/Schin-
kenstück
1 - 1.5 Heißluftgril-
len
160 - 180 90 - 120 1
Kotelett/Ripp-
chen
1 - 1.5 Heißluftgril-
len
170 - 180 60 - 90 1
Hackbraten 0.75 - 1 Heißluftgril-
len
160 - 170 50 - 60 1
Schweinshaxe
(vorgekocht)
0.75 - 1 Heißluftgril-
len
150 - 170 90 - 120 1
Kalb
Gargut Menge (kg) Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Kalbsbraten 1 Heißluftgril-
len
160 - 180 90 - 120 1
Kalbshaxe 1.5 - 2 Heißluftgril-
len
160 - 180 120 - 150 1
Lamm
Gargut Menge (kg) Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Lammkeule/
Lammbraten
1 - 1.5 Heißluftgril-
len
150 - 170 100 - 120 1
Lammrücken 1 - 1.5 Heißluftgril-
len
160 - 180 40 - 60 1
Wild
Gargut Menge (kg) Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Hasenrü-
cken/-keule
bis 1 Ober-/Unter-
hitze
230
1)
30 - 40 1
Reh-/Hirsch-
rücken
1.5 - 2 Ober-/Unter-
hitze
210 - 220 35 - 40 1
Reh-/Hirsch-
keule
1.5 - 2 Ober-/Unter-
hitze
180 - 200 60 - 90 1
1)
Backofen vorheizen.
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