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Gargut Ober-/Unterhitze Heißluft Dauer
(Min.)
Bemer-
kungen
Tempe-
ratur (°C)
Ebene Tempe-
ratur (°C)
Ebene
Schwei-
nefleisch
180 2 180 2 90 - 120 Kombi-
rost und
tiefes
Blech
Kalb 190 2 175 2 90 - 120 Kombi-
rost und
tiefes
Blech
Roast-
beef, eng-
lisch
210 2 200 2 44 - 50 Kombi-
rost und
tiefes
Blech
Roast-
beef, me-
dium
210 2 200 2 51 - 55 Kombi-
rost und
tiefes
Blech
Roast-
beef,
durch
210 2 200 2 55 - 60 Kombi-
rost und
tiefes
Blech
Schwei-
neschul-
ter
180 2 170 2 120 - 150 Auf einem
tiefen
Blech
Schweins
haxe
180 2 160 2 100 - 120 2 Stück
auf einem
tiefen
Blech
Lamm 190 2 190 2 110 - 130 Keule
Hähnchen 200 2 200 2 70 - 85 ganz
Pute 180 1 160 1 210 - 240 Ganz
Ente 175 2 160 2 120 - 150 Ganz
Gans 175 1 160 1 150 - 200 Ganz
Hasen-
braten
190 2 175 2 60 - 80 Zerlegt
Hase 190 2 175 2 150 - 200 Zerlegt
Fasan 190 2 175 2 90 - 120 Ganz
Leonard 37
37


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