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AUFLÄUFE
GERICHT
Ober-/Unterhit-
ze
Heißluft mit
Ringheizkörper
Garzeit
[Min.]
Anmerkun-
gen
Ein-
schub-
ebene
Tem-
pera-
tur
[°C]
Einschub-
ebene
Tem
pe-
ratur
[°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 -
190
2 180 -
190
25 - 40
Auflaufform
1)
Cannelloni 2 180 -
190
2 180 -
190
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
pe-
ratur
[°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.
Lamm 2 190 2 175 110 - 130 Keule
Hähnchen 2 220 2 200 70 - 85 ganz
52
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