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Rindfleisch
Fleischart Menge Backofen-
funktion
Ein-
schub-
ebene
Temperatur
(°C)
Dauer
(Min.)
Schmor-
braten
1-1,5 kg Ober-/Unter-
hitze
1 230 120 - 150
Roastbeef
oder Filet
Englisch
1)
je cm Di-
cke
Heißluftgril-
len
1 190 - 200 5 - 6 je cm
Dicke
Medium je cm Di-
cke
Heißluftgril-
len
1 180 - 190 6 - 8 je cm
Dicke
Durch je cm Di-
cke
Heißluftgril-
len
1 170 - 180 8 - 10 je cm
Dicke
1)
Backofen vorheizen.
Schweinefleisch
Fleischart Menge Backofen-
funktion
Einschub-
ebene
Temperatur
(°C)
Dauer
(Min.)
Schulter,
Nacken,
Schinken-
stück
1 - 1,5 kg Heißluftgril-
len
1 160 - 180 90 - 120
Kotelett,
Schälripp-
chen
1 - 1,5 kg Heißluftgril-
len
1 170 - 180 60 - 90
Hackbraten 750 g - 1
kg
Heißluftgril-
len
1 160 - 170 50 - 60
Schweins-
haxe (vor-
gegart)
750 g - 1
kg
Heißluftgril-
len
1 150 - 170 90 - 120
Kalb
Fleischart Menge Backofen-
funktion
Ein-
schub-
ebene
Temperatur in
°C
Dauer
(Min.)
Kalbsbra-
ten
1 kg Heißluftgril-
len
1 160 - 180 150 - 120
Kalbshaxe 1,5 - 2 kg Heißluftgril-
len
1 160 - 180 120 - 150
DEUTSCH 27
27


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