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Tabelle: Grillen mit dem Großgrill
Grillgut Gewicht
(in g)
Einschub-
ebene
(von unten)
Temperatur
(in ° C)
Temperatur
(in ° C)
Grillzeit
(in Min.)
Fleisch und Würste
2 Rindersteaks, blutig 400 5 230 - 14-16
2 Rindersteaks, medium 400 5 230 - 16-20
2 Rindersteaks, durch 400 5 230 - 20-23
2 Schnitzel (Schweinenacken) 350 5 230 - 19-23
2 Koteletts 400 5 230 - 20-23
2 Kalbsschnitzel 700 5 230 - 19-22
4 Lammkoteletts 700 5 230 - 15-18
4 Grillwürste 400 5 230 - 9-14
2 Scheiben Leberkäse 400 5 230 - 9-13
1/2 Hühnchen
1400 3 - 210-220
28-33 (1.stran)
23-28 (2.stran)
Fisch
Lachsscheiben 400 4 230 - 19-22
Fisch in Alufolie 500 4 - 220 10-13
Toast
4 Weißbrotscheiben 200 5 230 - 1,5-3
2 Mischbrotscheiben 200 5 230 - 2-3
Belegte Toastbrote 600 5 230 - 4-7
Fleisch/Ge ügel*
Ente* 2000 1 190-210 150-170 80-100
Hühnchen* 1000 3 190-210 160-170 60-70
Schweinebraten 1500 3 - 140-160 90-120
Schweineschulter 1500 3 - 140-160 100-180
Schweinshaxen 1000 3 - 140-160 120-160
Roastbeef/Rinder let 1500 3 - 170-180 40-80
*Wenn Sie möchten, können Sie auch den Drehspieß benutzen (siehe Tipps zum Gebrauch des
Drehspießes).
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