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Salzgebackenes
(Gesetorte,
Quiche)
UMLUFT
- 3 180-190 40-55 Kuchenform auf Rost
HEIßLUFT
- 1-4 180-190 45-60
Ebene 4: Kuchenform auf Rost
Ebene 1: Kuchenform auf Rost
HEIßLUFT
- 1-3-5 180-190 45-60
Ebene 5: Kuchenform auf Rost
Ebene 3: Kuchenform auf Rost
Ebene 1: Fettpfanne oder
Backblech + Kuchenform
Blätterteigtörtchen,
Salziges
Blätterteiggebäck
OBER- UND
UNTERHITZE
- 3 190-200 20-30 Fettpfanne oder Backblech
HEIßLUFT
- 1-4 180-190 20-40
Ebene 4: Form auf Rost
Ebene 1: Fettpfanne oder
Backblech
HEIßLUFT
- 1-3-5 180-190 20-40
Ebene 5: Form auf Rost
Ebene 3: Form auf Rost
Ebene 1: Fettpfanne oder
Backblech
Lasagne,
überbackene Pasta,
Cannelloni, Aufläufe
OBER- UND
UNTERHITZE
- 3 190-200 45-55 Form auf Rost
Lamm, Kalb, Rind,
Schwein 1 kg
OBER- UND
UNTERHITZE
- 3 190-200 80-110
Fettpfanne oder Form auf
Rost
Hähnchen,
Kaninchen, Ente 1 kg
OBER- UND
UNTERHITZE
- 3 200-230 50-100
Fettpfanne oder Form auf
Rost
Puter, Gans 3 kg
OBER- UND
UNTERHITZE
- 2 190-200 80-130
Fettpfanne oder Form auf
Rost
Fisch gebacken / in
Folie (Filet, ganz)
OBER- UND
UNTERHITZE
- 3 180-200 40-60
Fettpfanne oder Form auf
Rost
Gefülltes Gemüse
(Tomaten, Zucchini,
Auberginen)
UMLUFT
- 2 180-200 50-60 Form auf Rost
Röstbrot
GRILL
- 5 Oben 3-5 Rost
Fischfilets, -stücke
GRILL
- 3-4 Mitte 20-30
Ebene 4: Rost (Gargut nach
halber Garzeit wenden)
Ebene 3: Fettpfanne mit
Wasser
Bratwurst,
Fleischspieße,
Rippchen,
Hamburger
GRILL
- 4-5 Mitte-Oben 15-30
Ebene 5: Rost (Gargut nach
halber Garzeit wenden)
Ebene 4: Fettpfanne mit
Wasser
Brathähnchen
1-1,3 kg
GRILL +
HEIßLUFT
- 1-2 Mitte 55-70
Ebene 2: Rost (Gargut nach
zwei Dritteln der Garzeit
wenden)
Ebene 1: Fettpfanne mit
Wasser
- 1-2 Oben 60-80
Ebene 2: Drehspieß
Ebene 1: Fettpfanne mit
Wasser
Roastbeef englisch
1kg
GRILL +
HEIßLUFT
- 3 Mitte 35-45
Form auf Rost (Gargut bei
Bedarf nach zwei Dritteln der
Garzeit wenden)
Rezept
Betriebsart Vorheizen Einschubebene
(von unten)
Temperatur
(°C)
Zeit
(min)
Zubehör
24


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