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Gargut Menge Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Kotelett/Ripp-
chen
1 - 1,5 kg Heißluftgril-
len
170 - 190 30 - 60 1
Hackbraten 750 g - 1 kg Heißluftgril-
len
160 - 170 50 - 60 1
Schweinshaxe
(vorgekocht)
750 g - 1 kg 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 Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Hasenrü-
cken/-keule
bis zu 1 kg Heißluftgril-
len
180 - 200
1)
35 - 55 1
Reh-/Hirsch-
rücken
1,5 - 2 kg Ober-/Unter-
hitze
180 - 200 60 - 90 1
Reh-/Hirsch-
keule
1,5 - 2 kg Ober-/Unter-
hitze
180 - 200 60 - 90 1
1)
Backofen vorheizen.
Geflügel
Gargut Menge Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Geflügelteile je 200-250 g Heißluftgril-
len
200 - 220 30 - 50 1
DEUTSCH 51
51


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