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Speise Menge Funktion Tempera-
tur (°C)
Dauer
(Min.)
Ebene
Roastbeef oder
Filet: medium
je cm Dicke Heißluftgril-
len
180 - 190
1)
6 - 8 1
Roastbeef oder
Filet: durch
je cm Dicke Heißluftgril-
len
170 - 180
1)
8 - 10 1
1)
Backofen vorheizen.
Schweinefleisch
Speise Menge Funktion Tempera-
tur (°C)
Dauer
(Min.)
Ebene
Schulter/
Nacken/Schin-
kenstück
1 - 1,5 kg Heißluftgril-
len
160 - 180 90 - 120 1
Kotelett/Spare-
ribs
1 - 1,5 kg Heißluftgril-
len
170 - 180 60 - 90 1
Hackbraten 750 g - 1
kg
Heißluftgril-
len
160 - 170 50 - 60 1
Schweinshaxe
(vorgegart)
750 g - 1
kg
Heißluftgril-
len
150 - 170 90 - 120 1
Kalb
Speise
Menge (kg) Funktion Tempera-
tur (°C)
Dauer
(Min.)
Ebene
Kalbsbraten 1 Heißluftgril-
len
160 - 180 90 - 120 1
Kalbshaxe 1.5 - 2 Heißluftgril-
len
160 - 180 120 - 150 1
Lamm
Speise
Menge (kg) Funktion Tempera-
tur (°C)
Ebene
Dauer
(Min.)
Ebene
Lammkeule/
Lammbraten
1 - 1.5 Heißluftgril-
len
150 - 170 100 - 120 1
Lammrü-
cken
1 - 1.5 Heißluftgril-
len
160 - 180 40 - 60 1
28 Progress
28


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