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AUFLÄUFE
GERICHT
Ober-/Unterhit-
ze
Heißluft mit
Ringheizkörper
Garzeit
[Min.]
Anmerkun-
gen
Ein-
schub-
ebene
Tem-
pera-
tur
[°C]
Ein-
schubebe-
ne
Tem-
pera-
tur
[°C]
Nudelauflauf 2 200 2 180 40-50 Auflaufform
Gemüseauf-
lauf
2 200 2 175 45-60 Auflaufform
Quiche 1 180 1 180 50-60
Auflaufform
1)
Lasagne 2 180-1
90
2 180-1
90
25-40
Auflaufform
1)
Cannelloni 2 180-1
90
2 180-1
90
25-40
Auflaufform
1)
1)
Backofen 10 Minuten vorheizen.
FLEISCH
GERICHT
Ober-/Unterhit-
ze
Heißluft mit
Ringheizkörper
Garzeit
[Min.]
Anmerkun-
gen
Ein-
schub-
ebene
Tem-
pera-
tur
[°C]
Ein-
schubebe-
ne
Tem-
pera-
tur
[°C]
Rindfleisch 2 200 2 190 50-70 Kombirost
Schweine-
fleisch
2 180 2 180 90-120 Kombirost
Kalbsfleisch 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 Ganze
DEUTSCH 41
41


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