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GERICHT
Ober-/Unterhitze
Garzeit
[Min.]
Raum für Notizen
Einschub-
ebene
Tempe-
ratur
[°C]
Roastbeef, englisch,
rosa
2 210 44 - 50 Kombirost und Brat- und Fett-
pfanne
Roastbeef, englisch,
medium
2 210 51 - 55 Kombirost und Brat- und Fett-
pfanne
Roastbeef, englisch,
durch
2 210 55 - 60 Kombirost und Brat- und Fett-
pfanne
Schweineschulter 2 180 120 - 150 Brat- und Fettpfanne
Schweinshaxe 2 180 100 - 120 2 Stück in Brat- und Fettpfanne
Lamm 2 190 110 - 130 Keule
Hähnchen 2 200 70 - 85 ganz
Pute 1 180 210 - 240 ganz
Ente 2 175 120 - 150 ganz
Gans 1 175 150 - 200 ganz
Hasenbraten 2 190 60 - 80 zerlegt
Hase 2 190 150 - 200 zerlegt
Fasan 2 190 90 - 120 ganz
FISCH
GERICHT
Ober-/Unterhitze
Garzeit
[Min.]
Raum für Notizen
Einschub-
ebene
Tempe-
ratur
[°C]
Forelle/Seebrasse 2 190 40 - 55 3 - 4 Fische
Thunfisch/Lachs 2 190 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
Hamburger 6 600 3 250 20 - 30 -
Fischfilets 4 400 3 250 12 - 14 10 - 12
progress 53
53


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