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Schweinerücken
Gericht Menge (kg) Temp (°C) Zeit (min) Gitterhöhe
Schulterstück, Nackenstück,
Schinkenstück
1 - 1,5 160 - 180 90 - 120 1 oder 2
Kotelett, Rippchen 1 - 1,5 170 - 180 60 - 90 1 oder 2
Hackbraten 0,75 - 1 160 - 170 50 - 60 1 oder 2
Schweinekeule (vorgekocht) 0,75 - 1 150 - 170 90 - 120 1 oder 2
Kalbsfleisch
Gericht Menge (kg) Temp (°C) Zeit (min) Gitterhöhe
Geröstetes Kalbsfleisch 1 160 - 180 90 - 120 1 oder 2
Kalbskeule 1,5 - 2 160 - 180 120 - 150 1 oder 2
Lammfleisch
Gericht Menge (kg) Temp (°C) Zeit (min) Gitterhöhe
Lammkeule, geröstetes
Lammfleisch
1 - 1,5 150 - 170 100 - 120 1 oder 2
Lammrücken 1 - 1,5 160 - 180 40 - 60 1 oder 2
Geflügel
Gericht Menge (kg) Temp (°C) Zeit (min)
Gitterhöhe
Geflügelstücke 0,2 - 0,25 jeweils 200 - 220 30 - 50 1 oder 2
Halbes Hähnchen
0,4 - 0,5 jeweils 190 - 210 35 - 50
1 oder 2
Huhn, Hähnchen 1 - 1,5 190 - 210 50 - 70 1 oder 2
Ente 1,5 - 2 180 - 200 80 - 100 1 oder 2
Gans 3,5 - 5 160 - 180 120 - 180 1 oder 2
Pute 2,5 - 3,5 160 - 180 120 - 150 1 oder 2
Pute 4 - 6 140 - 160 150 - 240 1 oder 2
Fisch
Gericht Menge (kg) Temp (°C) Zeit (min) Gitterhöhe
Ganzer Fisch 1 - 1,5 210 - 220 40 - 60 1 oder 2
TÄGLICHE NUTZUNG
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