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GARTABELLE
SPEISEN Betriebsart Vorheizen
Einschubebene
(von unten)
Temperatur
(°C)
Garzeit
(Minuten)
FLEISCH
Lamm, Zicklein, Hammel
X 2 200 95 - 110
X 3 200 100 - 110
X 2 200 100 - 110
Braten
(Kalb, Schwein, Rind)
(1 kg)
X 2 200 95 - 110
X 3 200 100 - 110
X 2 200 90 - 100
Hähnchen, Kaninchen,
Ente
X 2 200 80 - 90
X 2 190 80 - 90
X 2 200 85 - 95
Truthahn
(kg 4-6) + Anbräun- 3
stufe
X 1 200 160 - 180
X 1 200 160 - 180
X 1 210 180 - 190
Gans (2 kg)
X 2 210 100 - 130
X 1 200 100 - 130
X 2 200 100 - 130
FISCH
(GANZ)
(1-2 kg)
Meerbrasse, Seebarsch, Tunfisch,
Lachs, Kabeljau
X 2 200 45 - 55
X 3 190 45 - 55
X 2 200 50 - 60
FISCH
(IN SCHNITTEN)
(1 kg)
Schwertfisch, Tunfisch
X 2 200 40 - 50
X 3 190 40 - 50
X 3 200 40 - 50
GEMÜSE
Gefüllte Paprika und Tomaten
X 2 220 50 - 60
X 2 200 50 - 60
X 2 200 50 - 60
Ofenkartoffeln
X 2 220 50 - 60
X 2 200 50 - 60
BACKWAREN, TEILCHEN USW.
Hefekuchen
X 2 190 40 - 50
X 1 180 40 - 50
X 2 180 40 - 50
Gefüllter Kuchen
(Käsekuchen)
X 2 190 80 - 90
X 2 180 70 - 80
X 2 180 80 - 90
Mürbeteigkuchen
X 2 190 40 - 50
X 2 180 40 - 50
X 2 180 40 - 50
Apfelstrudel
X 2 200 50 - 55
X 1 - 3 200 50 - 55
X 2 200 50 - 55
Plätzchen
X 2 170 20 - 30
X 1 - 3 200 20 - 30
X 2 200 20 - 30
Eclair
X 2 180 35 - 45
X 1 - 3 180 35 - 45
X 2 180 40 - 50
GRILL-GARTABELLE
Hinweis: Die Garzeiten und -temperaturen sind Richtwerte.
SPEISEN Betriebsart Vorheizen
Einschubebene
(von unten)
Temperatur
(°C)
Garzeit
(Minuten)
Pasteten und gefüllte Teigwaren
X 2 200 40 - 50
X 2 190 40 - 50
X 2 190 40 - 50
Lasagne
X 2 200 45 - 60
X 2 200 45 - 60
X 2 200 45 - 60
Obstkuchen,
z. B. Ananas-, Pfirsichkuchen
X 2 190 50 - 60
X 2 190 40 - 50
X 2 190 40 - 50
Baiser
X 2 120 120 - 150
- 1 - 3 120 120 - 150
- 2 120 120 - 150
Vol-au-vents
X 2 200 35 - 45
X 1 - 3 190 35 - 45
X 2 190 35 - 45
Soufflés
X 2 200 40 - 50
X 2 190 45 - 55
X 2 190 45 - 55
SPEISEN Betriebsart Vorheizen
Einschubebene
(von unten)
Leistungsstufe
Garzeit
(Minuten)
Rippensteak X 4 5 35 - 45
Schnitzel X 4 5 30 - 40
Würstchen X 3 - 4 5 30 - 40
Schweinekoteletts X 4 5 35 - 45
Fisch (Schnitten) X 3 - 4 5 35 - 45
Hähnchenschenkel X 3 - 4 5 40 - 50
Bratspießchen X 3 - 4 5 40 - 50
Rippchen X 3 - 4 5 35 - 45
1/2 Hähnchen X 3 5 45 - 55
1/2 Hähnchen X 3 5 45 - 55
Ganzes Hähnchen X 3 5 60 - 70
Braten
(Schwein, Rind)
X 2 5 60 - 70
Ente X 2 5 70 - 80
Lammkeule X 3 5 70 - 80
Roastbeef X 3 5 50 - 60
Ofenkartoffeln X 3 5 50 - 60
Fisch (Meerbrasse, Forelle) X 3 5 50 - 60
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