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Fleisch Dauer,
Minuten
TemperaĆ
tur ºC, Grill
HeizartHöheGeschirrGewicht
Steaks, durchgegart
Steaks, rosa
Rost
Rost
5
5
x
x
Stufe 3
Stufe 3
25
20
Schweinefleisch ohne
Schwarte (z. B. Nacken)
1 kg
1,5 kg
2 kg
offen
2
2
2
R
R
R
220Ć240
210Ć230
200Ć220
100
140
160
Schweinefleisch mit
Schwarte**
(z. B. Schulter, Haxe)
1 kg
1,5 kg
2 kg
offen
2
2
2
R
R
R
200Ć220
190Ć210
190Ć210
100
140
160
Kasseler mit Knochen 1 kg geschlossen 2 t 230Ć250 80
Hackbraten 750 g offen 2 R 190Ć210 70
Würstchen ca. 750 g Grillblech
in der
UniversalĆ
pfanne
4 x Stufe 3 15
Kalbsbraten 1 kg
2 kg
offen 2
2
t
t
220Ć240
180Ć200
80
150
Lammkeule ohne Knochen 1,5 kg offen 2 R 170Ć190 120
* Wenden Sie Roastbeef nach der Hälfte der Zeit. Wickeln Sie es nach dem Garen in Alufolie und
lassen Sie es im Backofen 10 Minuten ruhen.
** Schneiden Sie bei Schweinefleisch die Schwarte ein und legen Sie es, wenn es gewendet werden
soll, zuerst mit der Schwarte nach unten ins Geschirr.
33


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