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GEBRAUCH
Backhöhen
Bei kleineren Mengen die Bratpfanne oben
in den Backofen einschieben (Schiene 4).
Gerichte mit längerer Grillzeit auf Schiene 3
einschieben. Dies gilt auch beim Grillen von
Gerichten mit größerer Oberfläche.
Dunkles Fleisch, wie zum Beispiel Rindfleisch,
Wild und Hammelbraten, bräunt schneller als
helles Fleisch, wie zum Beispiel Kalbsfleisch,
Schweinefleisch und Geflügel. Leichtes
Fleisch und Fischfilets werden von außen
weniger braun, selbst wenn sie von innen
bereits gar und saftig sind.
Rauchentwicklung
Beim Grillieren von Fleisch, das direkt auf
dem Rost liegt, entwickelt sich Rauch, der
durch in den Boden einbrennende Fettspritzer
entsteht. Diese Rauchentwicklung können
Sie einschränken, indem Sie die Bratpfanne
mit Wasser füllen und unter den Grillrost
schieben.
Selbstverständlich wird sich dann mehr
Kondenswasser bilden.
Übersichtstabelle Grillen
Grillgericht Temp. Einschub- Temp. Einschub- Grillzeit
°C ebene
*
°C ebene
*
min.
Flaches Grillgut
Steak 180 - 200 4 10 - 12
Schnitzel/Kotelett 180 - 200 4 12 - 16
Frikadelle 180 - 200 3 14 - 18
Bratwurst 180 - 200 3 16 - 20
Fischfilet 180 - 200 4 14 - 16
Toast 180 - 200 4 2 - 4
Toast, belegt 180 - 200 3 2 - 4
Schaschlik 180 - 200
4 6 - 10
Höheres Grillgut
Hähnchen, ca 1 kg 200 3 50 - 60
Rollbraten, ca 1 kg 200 2 50 - 60
Kassler 200 2 60 - 70
Die Angaben in dieser Tabelle sind Richtwerte.
*
Schienenhöhe von unten
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