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Fleisch Gewicht Zubehör und
Geschirr
Höhe Heizart Temperatur
in °C, Grillstufe
Dauer
in Minuten
Rindfleisch
Rinderschmorbraten 1,0 kg geschlossen 2
%
210-230 100
1,5 kg 2
%
200-220 120
2,0 kg 2
%
190-210 140
Rinderfilet, medium 1,0 kg offen 2
%
210-230 60
1,5 kg 2
%
200-220 80
Roastbeef, medium 1,0 kg offen 1
4
220-240 60
Steaks, 3 cm dick, medium Rost + Uni-
versalpfanne
5+1
(
315
Kalbfleisch
Kalbsbraten 1,0 kg offen 2
%
190-210 110
1,5 kg 2
%
180-200 130
2,0 kg 2
%
170-190 150
Kalbshaxe 1,5 kg offen 2
%
210-230 140
Schweinefleisch
Braten ohne Schwarte
(z. B. Nacken)
1,0 kg offen 1
4
190-210 120
1,5 kg 1
4
180-200 150
2,0 kg 1
4
170-190 170
Braten mit Schwarte
(z. B. Schulter)
1,0 kg offen 1
4
190-210 130
1,5 kg 1
4
180-200 160
2,0 kg 1
4
170-190 190
Schweinefilet 500 g Rost + Uni-
versalpfanne
3+1
4
220-230 30
Schweinebraten, mager 1,0 kg offen 2
%
200-220 120
1,5 kg 2
%
190-210 140
2,0 kg 2
%
180-200 160
Kasseler mit Knochen 1,0 kg geschlossen 2
%
200-220 70
Steaks, 2 cm dick Rost + Uni-
versalpfanne
5+1
(
320
Schweinemedaillons, 3 cm dick Rost + Uni-
versalpfanne
5+1
(
310
Lammfleisch
Lammrücken mit Knochen 1,5 kg offen 2
4
190 60
Lammkeule ohne Knochen,
medium
1,5 kg offen 1
4
150-170 120
Wildfleisch
Rehrücken mit Knochen 1,5 kg offen 2
%
200-220 50
Rehkeule ohne Knochen 1,5 kg geschlossen 2
%
210-230 100
Wildschweinbraten 1,5 kg geschlossen 2
%
180-200 140
Hirschbraten 1,5 kg geschlossen 2
%
180-200 130
Kaninchen 2,0 kg geschlossen 2
%
220-240 60
Hackfleisch
Hackbraten aus 500 g
Fleisch
offen 1
4
180-200 80
Würstchen
Würstchen Rost + Uni-
versalpfanne
4+1
(
315
20


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