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Lamm
Gargut Funktion Menge Tempera-
tur (°C)
Dauer (Min.) Ebene
Lammkeule,
Lammbraten
Heißluft-
grillen
1 - 1,5 kg 150 - 180 100 - 120 1
Lammrücken Heißluft-
grillen
1 - 1,5 kg 160 - 180 40 - 60 1
Wild
Gargut Funktion Menge Tempera-
tur (°C)
Dauer (Min.) Ebene
Hasenrücken,
Hasenkeule
1)
Heißluft-
grillen
bis zu 1 kg 180 - 200 35 - 55 1
Reh-/Hirschrü-
cken
Ober-/
Unterhit-
ze
1,5 - 2 kg 180 - 200 60 - 90 1
Reh-/Hirsch-
keule
Ober-/
Unterhit-
ze
1,5 - 2 kg 180 - 200 60 - 90 1
1)
Backofen vorheizen.
Geflügel
Gargut Funktion Menge Tempera-
tur (°C)
Dauer (Min.) Ebene
Hähnchen,
Stubenküken
Heißluft-
grillen
je 200-250 g 200 - 220 30 - 50 1
Halbes Hähn-
chen
Heißluft-
grillen
je 400 - 500 g 190 - 210 40 - 50 1
Geflügelstü-
cke
Heißluft-
grillen
1 - 1,5 kg 190 - 210 50 - 70 1
Ente Heißluft-
grillen
1,5 - 2 kg 180 - 200 80 - 100 1
Fisch, gedämpft
Gargut Funktion Menge Tempera-
tur (°C)
Dauer (Min.) Ebene
Fisch Heißluft-
grillen
1 - 1,5 kg 180 - 200 30 - 50 1
11.25 Grillstufe 1
Benutzen Sie den Grill immer mit der
höchsten Temperatureinstellung.
Schieben Sie den Rost gemäß den
Empfehlungen in der Grilltabelle in
die entsprechende Einschubebene.
DEUTSCH 51
51


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