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Gewicht (g)
Gericht Ober- und Un-
terhitze
Heißluft
Garzeit
Minuten
HINWEISE
Ein-
satz-
ebe-
ne
Temp.
°
C
Einsatz-
ebene
Temp
.
°
C
Gemüseauflauf 2 200 2 (1 und 3) 175 45 ~ 60 Form auf dem
Rost
Quiche 1 200 2 (1 und 3) 180 35 ~ 45 Form auf dem
Rost
Lasagne 2 180 2 160 45 ~ 65 Form auf dem
Rost
Cannelloni 2 200 2 175 40 ~ 55 Form auf dem
Rost
1000 Rindfleisch 2 190 2 175 50 ~ 70 Rost und Fett-
pfanne
1200 Schweinefleisch 2 180 2 175 100 ~ 130 Rost und Fett-
pfanne
1000 Kalbfleisch 2 190 2 175 90 ~ 120 Rost und Fett-
pfanne
1500 Roastbeef, eng-
lisch, rot
2 210 2 200 50 ~ 60 Rost und Fett-
pfanne
1500 Roastbeef, eng-
lisch, medium
2 210 2 200 60 ~ 70 Rost und Fett-
pfanne
1500 Roastbeef, eng-
lisch, durchge-
braten
2 210 2 200 70 ~ 80 Rost und Fett-
pfanne
2000 Schweineschul-
ter
2 180 2 170 120 ~ 150 mit Schwarte,
Fettpfanne
1200 Schweinshaxe 2 180 2 160 100 ~ 120 2 Stück, Fett-
pfanne
1200 Lammfleisch 2 190 2 175 110 ~ 130 Keule, Fett-
pfanne
1000 Hähnchen 2 190 2 175 60 ~ 80 ganz, Fettpfan-
ne
4000 Truthahn/Pute 2 180 2 160 210 ~ 240 ganz, Fettpfan-
ne
1500 Ente 2 175 2 160 120 ~ 150 ganz, Fettpfan-
ne
3000 Gans 2 175 2 160 150 ~ 200 ganz, Fettpfan-
ne
1200 Kaninchen 2 190 2 175 60 ~ 80 zerlegt
1500 Hase 2 190 2 175 150 ~ 200 zerlegt
800 Fasan 2 190 2 175 90 ~ 120 ganz
1200 Forelle/See-
brasse
2 190 2 (1 und 3) 175 30 ~ 40 3-4 Fische
1500 Thunfisch/
Lachs
2 190 2 (1 und 3) 175 25 ~ 35 4-6 Filets
66 electrolux
66


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