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45
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Lamm
Gargut Menge (kg) Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Lammkeule/
Lammbraten
1 - 1.5 Grill + Venti-
lator
150 - 170 100 - 120 1
Lammrücken 1 - 1.5 Grill + Venti-
lator
160 - 180 40 - 60 1
Wild
Gargut Menge Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Hasenrü-
cken/-keule
bis zu 1 kg Grill + Venti-
lator
180 - 200
1)
35 - 55 1
Reh-/Hirsch-
rücken
1,5 - 2 kg Konventio-
nelle Heiz-
funktion
(Ober-/
Unterhitze)
180 - 200 60 - 90 1
Reh-/Hirsch-
keule
1,5 - 2 kg Konventio-
nelle Heiz-
funktion
(Ober-/
Unterhitze)
180 - 200 60 - 90 1
1)
Backofen vorheizen.
Geflügel
Gargut Menge Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Geflügelteile je 200-250 g Grill + Venti-
lator
200 - 220 30 - 50 1
Halbes Hähn-
chen
je 400 - 500 g Grill + Venti-
lator
190 - 210 40 - 50 1
Hähnchen,
Poularde
1 - 1,5 kg Grill + Venti-
lator
190 - 210 50 - 70 1
Ente 1,5 - 2 kg Grill + Venti-
lator
180 - 200 80 - 100 1
Gans 3,5 - 5 kg Grill + Venti-
lator
160 - 180 120 - 180 1
Pute 2,5 - 3,5 kg Grill + Venti-
lator
160 - 180 120 - 150 1
Pute 4 - 6 kg Grill + Venti-
lator
140 - 160 150 - 240 1
DEUTSCH 45
45


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