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Speise Ober-/Unterhitze Heißluft mit Ringheiz-
körper
Dauer
(Min.)
Bemer-
kungen
Temper-
atur (°C)
Ebene Temper-
atur (°C)
Ebene
Kalb 190 2 175 2 90 - 120 Kombir-
ost
Roast-
beef, eng-
lisch
210 2 200 2 50 - 60 Kombir-
ost
Roast-
beef, me-
dium
210 2 200 2 60 - 70 Kombir-
ost
Roast-
beef,
durch
210 2 200 2 70 - 75 Kombir-
ost
Schwei-
neschult-
er
180 2 170 2 120 - 150 Mit
Schwarte
Schwein-
shaxe
180 2 160 2 100 - 120 2 Stück
Lamm 190 2 175 2 110 - 130 Keule
Hähnchen 220 2 200 2 70 - 85 Ganz
Pute 180 2 160 2 210 - 240 Ganz
Ente 175 2 220 2 120 - 150 Ganz
Gans 175 2 160 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
Fisch
Speise
Ober-/Unterhitze Heißluft mit Ringheiz-
körper
Dauer
(Min.)
Bemer-
kungen
Temper-
atur (°C)
Ebene Temper-
atur (°C)
Ebene
Forelle/
See-
brasse
190 2 175 2 40 - 55 3 - 4 Fi-
sche
44 Progress
44


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