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FLEISCH
GERICHT
Ober-/Unterhit-
ze
Heißluft mit
Ringheizkörper
Dauer
[Min.]
Anmerkun-
gen
Ein-
schub-
ebene
Tem-
pera-
tur
[°C]
Ein-
schub-
ebene
Tem-
pera-
tur
[°C]
Rindfleisch 2 200 2 190 50 - 70 Kombirost
Schweine-
fleisch
2 180 2 180 90 - 120 Kombirost
Kalbfleisch 2 190 2 175 90 - 120 Kombirost
Roastbeef,
englisch, ro-
sa
2 210 2 200 50 - 60 Kombirost
Roastbeef,
englisch,
Medium
2 210 2 200 60 - 70 Kombirost
Roastbeef,
englisch,
Durch
2 210 2 200 70 - 75 Kombirost
Schweine-
schulter
2 180 2 170 120 -
150
mit Schwarte
Schweinsha-
xe
2 180 2 160 100 -
120
2 Stk.
Lammfleisch 2 190 2 175 110 -
130
Keule
Hähnchen 2 220 2 200 70 - 85 ganz
Pute 2 180 2 160 210 -
240
ganz
Ente 2 175 2 220 120 -
150
ganz
Gans 2 175 1 160 150 -
200
ganz
Kaninchen 2 190 2 175 60 - 80 zerlegt
Hase 2 190 2 175 150 -
200
zerlegt
Fasan 2 190 2 175 90 - 120 ganz
66
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