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TABELLE DER BACK- UND BRATZEITEN
LEBENSMITTEL
Gew.
kg
Schiene
von
unten
Konventioneller Betrieb Umluftbetrieb
Temp.
in C°
Garzeit
in Min.
Temp.
in C°
Garzeit
in Min.
FLEISCH
Kalbsbraten
Roastbeef
Schweinebraten
Lammbraten
1
1
1
1
1-2
1-2
1-2
1-2
200-225
200-225
200-225
200-225
100-120
40-50
100-120
100-120
190
190
190
190
100-120
40-50
100-200
100-120
WILD
Hase
Fasan
Rebhuhn
1
1
1
1-2
1-2
1-2
225 - Max
225 - Max
225 - Max
50-60
60-70
50-60
225 - Max
225 - Max
225 - Max
50
60
50
GEFLÜGEL
Brathähnchen
Truthahn
Bratente
1
1
1
1-2
1-2
1-2
200-225
200-225
200-225
80-90
100-120
90-110
190
190
190
70-80
90-110
80-100
FISCH
Fisch, gebraten
Fisch, gedünstet
1
1
2-3
2-3
200
175
30-35
20-25
170-190
160-170
25-30
15-20
NUDELGERICHTE
Lasagne
Cannelloni
2,5
2,5
3
3
210-225
210-225
60-75
60-75
225 - Max
225 - Max
30-40
30-40
PIZZA
1 3 225 - Max 25-30 225 - Max 20-25
BROT
1 3 225 - Max 20-25 220 20
GEBÄCK
Plätzchen
Mürbeteig
Topfkuchen
0,8
2
2
2
190
200
200
15
20
40-45
170-190
190-200
190-200
15
20
40-45
TORTEN
Zitronenbiskuitkuchen
Obstkuchen
Schokoladenkuchen
0,8
0,8
0,8
2
2
2
190
200
200
52
65
45
170-190
190-200
190-200
45
65
45
Bei den in der Tabelle angegebenen Werten (Temperaturen und Garzeiten) handelt es sich um Richtwerte, die aufgrund der
verschiedenen Kochgewohnheiten variieren können. Garzeiten in der Tabelle gehen davon aus, dass nur auf einer Ebene
gebacken/gebraten wird. Falls im Umluftbetrieb mehrere Ebenen genutzt werden (wobei die Grillroste auf die 2. und 4. Schiene
zu schieben sind), verlängern sich die Garzeiten um rund 5-10 Minuten.
TABELLE DER GRILLZEITEN
LEBENSMITTEL
Gew.
kg
Schiene
von
unten
Konventioneller Be trieb Umluftbetrieb
Temp.
in C°
Garzeit in Min.
Temp.
in C°
Garzeit in Min.
1.Seite 2.Seite 1.Seite 2.Seite
FLEISCH
Rumpsteak
Steak
Hähnchen (halbiert)
0,50
0,15
1
3-
3-4
3-4
225 - Max
225 - Max
225 - Max
15
5
25
15
5
25
200
200
200
10
5
18
10
5
18
FISCH
Forelle
Seezunge
0,42
0,20
4
4
225-Max
225-Max
18
10
18
10
200
200
10
7
10
7
BROT
Toast 4-5
225-Max 2-3 2-3 200 2-3 2-3
Bei den in der Tabelle angegebenen Werten (Temperaturen und Garzeiten) handelt es sich um Richtwerte, die aufgrund der
verschiedenen Kochgewohnheiten variieren können. Bei ge grilltem Fleisch hängen diese Werte vor allem stark von der Dicke
des Fleisches und vom persönlichen Geschmack ab.
BEDIENUNGSANLEITUNG
14


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