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Fleisch
Gewicht Geschirr Höhe Heizart Tempera-
tur °C, Grill
Dauer,
Min.
Rinderschmorbraten(z.B
. Hochrippe)
1 kg
1,5 kg
2 kg
geschlossen
t
t
t






Rinderlende 1 kg
1,5 kg
2 kg
offen
t
t
t






Roastbeef, rosa* 1 kg offen  
Steaks, durchgegart
Steaks, rosa
Rost***
Rost***


Schweinefleisch ohne
Schwarte (z.B. Nacken)
1 kg
1,5 kg
2 kg
offen






Schweinefleisch mit
Schwarte**
(z.B. Schulter, Haxe)
1 kg
1,5 kg
2 kg
offen






Kasseler mit Knochen 1 kg geschlossen t  
Hackbraten 750 g offen  
Würstchen ca. 750 g Rost*** 
Kalbsbraten 1 kg
2 kg
offen
t
t




Lammkeule ohne
Knochen
1,5 kg offen  
* 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.
*** Universalpfanne in Höhe 1 einschieben.
32


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