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10.4 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
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
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
10.5 Feuchte Heißluft
Beachten Sie für beste
Ergebnisse die unten in der
Tabelle aufgeführten
Empfehlungen.
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