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Zubereitung in der Universalpfanne
(grosser Trichter in Vulkanposition,
mit oder ohne Deckel möglich)
Risotto nach Verpackungsangabe
Polenta nach Verpackungsangabe
Gemüsepfanne 15–20 Minuten
Aufläufe (Früchte, Gemüse usw.) 15–30 Minuten
DIESE BEDIENUNGSANLEITUNG SOLLTE VOM
BESITZER AUFBEWAHRT WERDEN UND JEDERZEIT
GRIFFBEREIT SEIN.
Bedienungsanleitung Gaskugelgrills
2012_Art-Nr. 19.110.26
OUTDOORCHEF Grillzeit-Tabelle
Zubereitung grösserer Fleisch-, Fisch- und Ge flügel-
stücke (Trichter in Normalposition, mit ge schlossenem
Deckel, benötigtes Zubehör: Grillrost)
WICHTIG: Je nach Fleischdicke und Fleischform
können die angegebenen Kochzeiten um +/– 10–20
Minuten variieren.
Kochzeit für ca. 1 kg am Stück
auf kleinster Flamme (ca. 200 bis 220 °C)
Schweinsbraten vom Hals 45–60 Minuten
Schweinscarré-Braten 25–35 Minuten
Schweinsfilet 15–25 Minuten
Kalbsbraten 40–55 Minuten
Kronenbraten vom Kalb 55–70 Minuten
Rinds-Entrecotes 20–40 Minuten
Hohrücken vom Rind 30–40 Minuten
Rindsfilet 12–25 Minuten
Lammkoteletten am Stück 25–35 Minuten
Lammgigot 30–45 Minuten
Lammrücken 10–20 Minuten
Hähnchen 45–60 Minuten
Fleischkäse 30–45 Minuten
Hirsch-Entrecotes 30–40 Minuten
Rehrücken (ohne Knochen) 10–20 Minuten
Lachs 10–20 Minuten
Zubereitung auf der emaillierten Gusseisenplatte
(grosser Trichter in Vulkanposition, ohne Deckel)
Koteletten, Hamburger 8–12 Minuten
Filet-Medaillons, Steaks, Pouletbrust 5–10 Minuten
Bratwürste 8–10 Minuten
Riesencrevetten 3–6 Minuten
ganze Fische 7–12 Minuten
Fischfilet in Alufolie 3–5 Minuten
Gemüse, Früchte 5–10 Minuten
Champignons 3–5 Minuten
Zubereitung auf dem Grillrost
(grosser Trichter in Normalposition,
mit geschlossenem Deckel)
Folienkartoffeln (mittelgross) 30–40 Minuten
Maiskolben in Alufolie 20–30 Minuten
Tomaten 8–10 Minuten
Weichgemüse 15–25 Minuten
ganze Ananas 25–35 Minuten
Kartoffelgratin in Schale 25–40 Minuten
Cakes 45–60 Minuten
Käse- oder Früchtekuchen 40–60 Minuten
13


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