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GERICHT
Ober-/Unterhitze Heißluft
Garzeit
[Min.]
Raum für Noti-
zen
Einschub-
ebene
Tem-
pera-
tur
[°C]
Einschub-
ebene
Tem-
pera-
tur
[°C]
Roastbeef, eng-
lisch, durch
2 210 2 200 55 - 60 Kombirost und
Brat- und Fett-
pfanne
Schweineschul-
ter
2 180 2 170 120 - 150 Brat- und Fett-
pfanne
Schweinshaxe 2 180 2 160 100 - 120 2 Stück in Brat-
und Fettpfanne
Lamm 2 190 2 190 110 - 130 Keule
Hähnchen 2 200 2 200 70 - 85 ganz
Pute 1 180 1 160 210 - 240 ganz
Ente 2 175 2 160 120 - 150 ganz
Gans 1 175 1 160 150 - 200 ganz
Hasenbraten 2 190 2 175 60 - 80 zerlegt
Hase 2 190 2 175 150 - 200 zerlegt
Fasan 2 190 2 175 90 - 120 ganz
FISCH
GERICHT
Ober-/Unterhitze Heißluft
Garzeit
[Min.]
Raum für Noti-
zen
Einschub-
ebene
Tem-
pera-
tur
[°C]
Einschub-
ebene
Tem-
pera-
tur
[°C]
Forelle/See-
brasse
2 190 2 (1 und 3) 175 40 - 55 3 - 4 Fische
Thunfisch/
Lachs
2 190 2 (1 und 3) 175 35 - 60 4 - 6 Filets
Grillstufe 1
Den leeren Backofen 10 Minuten vor-
heizen.
Menge Grillstufe 1 Garzeit [Min.]
GERICHT Stück [g] Einschub-
ebene
Temp.
[°C]
Erste Sei-
te
Zweite
Seite
Filetsteaks 4 800 3 250 12 - 15 12 - 14
Beefsteaks 4 600 3 250 10 - 12 6 - 8
Würstchen 8 3 250 12 - 15 10 - 12
Schweinekotelett 4 600 3 250 12 - 16 12 - 14
Hähnchen (in zwei
Hälften)
2 1000 3 250 30 - 35 25 - 30
Spieße 4 3 250 10 - 15 10 - 12
Hähnchenbrustfilet 4 400 3 250 12 - 15 12 - 14
progress 57
57


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