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Grillstufe 1
Grillgut
Temperatur
(°C)
Einschub-
ebene
Grilldauer (Min.)
Erste Seite Zweite Seite
Roastbeef/Fi-
let, Medium
210 - 230 1 30 - 40 30 - 40
Rinderfilet,
Medium
230 1 20 - 30 20 - 30
Schweinerü-
cken
210 - 230 1 30 - 40 30 - 40
Kalbsrücken 210 - 230 1 30 - 40 30 - 40
Lammrücken 210 - 230 1 25 - 35 20 - 35
Fisch, ganz,
500 - 1000 g
210 - 230 1 15 - 30 15 - 30
Grillstufe 2
Grillgut
1)
Einschubebene
Grilldauer (Min.)
Erste Seite Zweite Seite
Burgers/Frikadel-
len
3 9 - 13 8 - 10
Schweinefilet 2 10 - 12 6 - 10
Grillwürste 3 10 - 12 6 - 8
Filetsteaks, Kalbs-
steaks
3 7 - 10 6 - 8
Toast / Toast 3 1 - 3 1 - 3
Überbackener
Toast
2 6 - 8 -
1)
Backofen vorheizen.
10.8 Auftauen
Entfernen Sie das Verpackungsmaterial.
Legen Sie die Speise auf einen Teller.
Teller nicht mit einer Schüssel oder ei-
nem Teller abdecken. Dadurch kann
sich die Auftauzeit verlängern.
Verwenden Sie die erste Einschubebe-
ne ganz unten.
Auftautabelle
Speise Menge Auftauzeit
in Min.
Zusätzli-
che Auf-
tauzeit in
Min.
Bemerkung
Hähn-
chen
1 kg 100 - 140 20 - 30 Legen Sie zunächst eine um-
gedrehte Untertasse auf einen
großen Teller, und legen Sie
dann das Hähnchen darauf.
Nach der Hälfte der Zeit wen-
den.
DEUTSCH 25
25


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