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8.6 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
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
16
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