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Gargut Menge Funktion Temperatur
(°C)
Dauer
(Min.)
Ebene
Hasenrü‐
cken/-keule
bis zu 1 kg Ober-/Unter‐
hitze
230
1)
30 - 40 1
Reh-/Hirsch‐
rücken
1,5 - 2 kg Ober-/Unter‐
hitze
210 - 220 35 - 40 1
Reh-/Hirsch‐
keule
1,5 - 2 kg Ober-/Unter‐
hitze
180 - 200 60 - 90 1
1)
Backofen vorheizen.
Geflügel
Gargut Menge Funktion Temperatur
(°C)
Dauer
(Min.)
Ebene
Geflügelteile je 200-250 g Heißluftgril‐
len
200 - 220 30 - 50 1
Halbes
Hähnchen
je 400 - 500
g
Heißluftgril‐
len
190 - 210 35 - 50 1
Hähnchen,
Poularde
1 - 1,5 kg Heißluftgril‐
len
190 - 210 50 - 70 1
Ente 1,5 - 2 kg Heißluftgril‐
len
180 - 200 80 - 100 1
Gans 3,5 - 5 kg Heißluftgril‐
len
160 - 180 120 - 180 1
Pute 2,5 - 3,5 kg Heißluftgril‐
len
160 - 180 120 - 150 1
Pute 4 - 6 kg Heißluftgril‐
len
140 - 160 150 - 240 1
Fisch, gedämpft
Gargut Menge (kg) Funktion Temperatur
(°C)
Dauer
(Min.)
Ebene
Fisch 1 - 1.5 Ober-/Unter‐
hitze
210 - 220 40 - 60 1
11.12 Grillstufe
Benutzen Sie den Grill immer mit der
höchsten Temperatureinstellung.
Schieben Sie den Rost gemäß den
Empfehlungen in der Grilltabelle in die
entsprechende Einschubebene.
Schieben Sie zum Auffangen von Fett
das Blech immer in die erste
Einschubebene.
Grillen Sie nur flache Fleisch- oder
Fischstücke.
Heizen Sie den leeren Backofen
immer 5 Minuten lang mit der Grill-
Funktion vor.
VORSICHT!
Grillen Sie immer bei
geschlossener Backofentür.
DEUTSCH 31
31


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