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Wild
Speise Menge Funktion Tempera-
tur (°C)
Dauer
(Min.)
Ebene
Hasenrü-
cken/-keu-
len
bis zu 1 kg Ober-/
Unterhitze
230
1)
30 - 40 1
Reh-/
Hirschrü-
cken
1,5 - 2 kg Ober-/
Unterhitze
210 - 220 35 - 40 1
Rehkeule 1,5 - 2 kg Ober-/
Unterhitze
180 - 200 60 - 90 1
1)
Backofen vorheizen.
Geflügel
Speise Menge Funktion Tempera-
tur (°C)
Dauer
(Min.)
Ebene
Geflügelteile je 200-250
g
Heißluftgril-
len
200 - 220 30 - 50 1
Halbes
Hähnchen
je 400 - 500
g
Heißluftgril-
len
190 - 210 35 - 50 1
Hähnchen,
Poularde
1 - 1,5 kg Heißluftgril-
len
190 - 210 50 - 70 1
Ente 1,5 - 2 kg Heißluftgril-
len
180 - 200 80 - 100 1
Gans 3,5 - 5 kg Heißluftgril-
len
160 - 180 120 - 180 1
Pute 2,5 - 3,5 kg Heißluftgril-
len
160 - 180 120 - 150 1
Pute 4 - 6 kg Heißluftgril-
len
140 - 160 150 - 240 1
Fisch, gedünstet
Speise
Menge (kg) Funktion Tempera-
tur (°C)
Dauer
(Min.)
Ebene
Fisch, ganz 1 - 1.5 Ober-/
Unterhitze
210 - 220 40 - 60 1
Grillstufe 1
Benutzen Sie den Grill immer mit der
höchsten Temperatureinstellung.
Schieben Sie den Rost gemäß den
Empfehlungen in der Grilltabelle in die
entsprechende Einschubebene.
Schieben Sie zum Auffangen von Fett
das Blech immer in die erste
Einschubebene.
Grillen Sie nur flache Fleisch- oder
Fischstücke.
Progress 29
29


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