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Menge Grillstufe 1 Garzeit [Min.]
GERICHT Stü-
cke
[g] Ein-
schub-
ebene
Tem-
peratur
[°C]
1. Seite 2. Seite
Fischfilet 4 400 4 max. 12-14 10-12
Belegte Toast-
brote
4-6 - 4 max. 5-7 -
Toast 4-6 - 4 max. 2-4 2-3
11.7 Heißluftgrillen
Rindfleisch
GERICHT Menge
Einschub-
ebene
Temperatur
[°C]
Dauer [min.]
Roastbeef oder
Filet, Englisch
je cm Dicke 1
190-200
1)
5-6
Roastbeef oder
Filet, medium
je cm Dicke 1
180-190
1)
6-8
Roastbeef oder
Filet, durch
je cm Dicke 1
170-180
1)
8-10
1)
Backofen vorheizen.
Schweinefleisch
GERICHT Menge
Einschub-
ebene
Temperatur
[°C]
Dauer [min.]
Schulter, Na-
cken, Schinken-
stück
1-1,5 kg 1 160-180 90-120
Kotelett, Spare
Ribs
1-1,5 kg 1 170-180 60-90
Hackbraten 750 g - 1 kg 1 160-170 50-60
Schweinshaxe
(vorgegart)
750 g - 1 kg 1 150-170 90-120
Kalb
GERICHT Menge Einschub-
ebene
Temperatur
[°C]
Dauer [min.]
Kalbsbraten 1 kg 1 160-180 90-120
Kalbshaxe 1,5 - 2 kg 1 160-180 120-150
54
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