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Lamm
GERICHT Menge Einschub-
ebene
Temperatur
[°C]
Dauer [min.]
Lammkeule,
Lammbraten
1-1,5 kg 1 150-170 100-120
Lammrücken 1-1,5 kg 1 160-180 40-60
Geflügel
GERICHT Menge Einschub-
ebene
Temperatur
[°C]
Dauer [min.]
Geflügelteile je 200 - 250 g 1 200-220 30-50
Hähnchenhälf-
ten
je 400 - 500 g 1 190-210 35-50
Hähnchen,
Poularde
1-1,5 kg 1 190-210 50-70
Ente 1,5-2 kg 1 180-200 80-100
Gans 3,5-5 kg 1 160-180 120-180
Pute 2,5-3,5 kg 1 160-180 120-150
Pute 4-6 kg 1 140-160 150-240
Fisch, gedünstet
GERICHT Menge Einschub-
ebene
Temperatur
[°C]
Dauer [min.]
Fisch, ganz 1-1,5 kg 1 210-220 40-60
11.8 Auftauen
GERICHT [g]
Auftauzeit
[Min.]
Zusätzliche
Auftauzeit
[Min.]
Raum für Notizen
Hähnchen 1000 100-140 20-30
Legen Sie das Hähn-
chen auf eine umge-
drehte Untertasse auf
einem größeren Teller.
Nach der Hälfte der
Zeit wenden.
Fleisch 1000 100-140 20-30
Nach der Hälfte der
Zeit wenden.
Fleisch 500 90-120 20-30
Nach der Hälfte der
Zeit wenden.
Forelle 150 25-35 10-15 -
Erdbeeren 300 30-40 10-20 -
Butter 250 30-40 10-15 -
DEUTSCH 55
55


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