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11.16 Braten mit Heißluftgrillen
Rindfleisch
Fleischart Menge
Backofen-
funktion
Einschub-
ebene
Tempera-
tur in °C
Zeit (Min.)
Schmorbraten 1 - 1,5 kg
Ober-/Un-
terhitze
1 230 120 - 150
Roastbeef
oder Filet:
Englisch
je cm Di-
cke
Heißluftgril-
len
1
190 - 200
1)
5 - 6
Roastbeef
oder Filet: Me-
dium
je cm Di-
cke
Heißluftgril-
len
1
180 - 190
1)
6 - 8
Roastbeef
oder Filet:
Durch
je cm Di-
cke
Heißluftgril-
len
1
170 - 180
1)
8 - 10
1)
Backofen vorheizen.
Schweinefleisch
Fleischart Menge
Backofen-
funktion
Einschub-
ebene
Tempera-
tur in °C
Zeit (Min.)
Schulter/Na-
cken/Schin-
kenstück
1 - 1,5 kg
Heißluftgril-
len
1 160 - 180 90 - 120
Kotelett/Spare
Ribs
1 - 1,5 kg
Heißluftgril-
len
1 170 - 180 60 - 90
Hackbraten
750 g - 1
kg
Heißluftgril-
len
1 160 - 170 50 - 60
Schweinshaxe
(vorgegart)
750 g - 1
kg
Heißluftgril-
len
1 150 - 170 90 - 120
Kalbfleisch
Fleischart Menge Backofen-
funktion
Einschub-
ebene
Tempera-
tur in °C
Zeit (Min.)
Kalbsbraten 1 kg Heißluftgril-
len
1 160 - 180 90 - 120
Kalbshaxe 1,5 - 2 kg Heißluftgril-
len
1 160 - 180 120 - 150
Lammfleisch
Fleischart Menge Backofen-
funktion
Einschub-
ebene
Tempera-
tur in °C
Zeit (Min.)
Lammkeu-
le/Lamm-
braten
1 - 1,5 kg Heißluftgril-
len
1 150 - 170 100 - 120
36
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36


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