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36
Verwendete Heizarten:
ƒ Ober-/Unterhitze
Thermogrillen
ˆ Grill große Fläche
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur
in °C
Dauer in
Min.
Schweinefleisch
Schweinebraten ohne Schwarte, z. B. Nacken,
1,5 kg
Rost 1 180-200 120-130
Schweinebraten mit Schwarte z. B. Schulter,
2 kg
Rost 1 190-200 130-140
Schweinelendenbraten, 1,5 kg Geschirr offen 1 220-230 70-80
Schweinefilet, 400 g Rost 2 220-230 20-25
Kasseler mit Knochen, 1 kg (mit etwas Was-
serzugabe)
Geschirr geschlossen 1 210-220 60-80
Schweinesteaks, 2 cm dick Rost 3 ˆ 250 16-20
Schweinemedaillons, 3 cm dick Rost 3 ˆ 290* 8-12
Rindfleisch
Rinderfilet, medium, 1 kg Rost 1 210-220 40-50
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 1 200-220 130-140
Roastbeef, medium, 1,5 kg Rost 1 220-230 60-70
Steak, 3 cm dick, medium Rost 3 ˆ 290 15-20
Burger, 3-4 cm hoch*** Rost 2 ˆ 290 20-30
Kalbfleisch
Kalbsbraten, 1,5 kg Geschirr offen 1 160-170 100-120
Kalbshaxe, 1,5 kg Geschirr offen 1 ƒ 200-210 100-110
Lammfleisch
Lammkeule ohne Knochen, medium, 1,5 kg Rost 1 170-190 50-70
Lammrücken mit Knochen**** Rost 1 180-190 40-50
Lammkotelett** Rost 3 ˆ 290 12-18
Würste
Grillwürste Rost 2 ˆ 290 10-20
Fleischgerichte
Hackbraten, 1 kg Geschirr offen 1 170-180 70-80
* vorheizen
** Universalpfanne auf Einschubhöhe 1 darunter einschieben
*** nach 2/3 der Gesamtzeit wenden
**** ohne wenden
36


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