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Kalbfleisch
Fleischart Menge
Einschubebe-
ne
Temperatur
in °C
Zeit in Min.
Kalbsbraten
1)
1 kg 1 210 - 220 90 - 120
Kalbshaxe 1,5-2 kg 1 200 - 220 150 - 180
1)
im geschlossenen Bräter
Lammfleisch
Fleischart Menge
Einschubebe-
ne
Temperatur
in °C
Zeit in Min.
Lammkeule,
Lammbraten
1 - 1,5 kg 1 210 - 220 90 - 120
Lammrücken 1 - 1,5 kg 1 210 - 220 40 - 60
Wild
Fleischart Menge
Einschubebe-
ne
Temperatur
in °C
Zeit in Min.
Hasenrücken,
Hasenkeule
bis zu 1 kg 1
220 - 240
1)
30 - 40
Rehrücken,
Hirschrücken
1,5-2 kg 1 210 - 220 35 - 40
Reh-/Hirsch-
keule
1,5-2 kg 1 200 - 210 90 - 120
1)
Backofen vorheizen
Geflügel
Fleischart Menge
Einschubebe-
ne
Temperatur
in °C
Zeit in Min.
Geflügelteile je 200 - 250 g 1 220 - 250 20 - 40
Hähnchenhälf-
te
je 400 - 500 g 1 220 - 250 35 - 50
Hähnchen,
Poularde
1-1,5 kg 1 220 - 250 50 - 70
Ente 1,5-2 kg 1 210 - 220 80 - 100
Gans 3,5-5 kg 1 200 - 210 150 - 180
Truthahn/Pute 2,5-3,5 kg 1 200 - 210 120 - 180
Truthahn/Pute 4-6 kg 1 180 - 200 180 - 240
Fisch
Fleischart Menge
Einschubebe-
ne
Temperatur
in °C
Zeit in Min.
Ganzer Fisch 1-1,5 kg 1 210 - 220 40 - 70
54
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