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Empfehlungen für das Garen
Art der Gerichte
Temp.
°C
Kochzeit in
Minuten
Schiene
(von
unten)
Garart
Brot und Kekse
Pizza
220
20/30
1
Stuten 1
90/200 4
5/60 1
Gefülltes Brot
150/16
0
20/25
1 oder 2
Weißbrot
175/210
25/40
1 oder 2
Kekse 140/150
20/30
1 oder 2
Mürbeteig und
Konditorwaren
Fladen
175
40/45
2
Blätterteig
190
25/35
2
Schokoladenkuchen
175
30/40
2
Mürbeteig mit Obst
140
50/70 2
V
ol
-
au
-
vent
175
20
2
Kranz
180
35/45
2
Biskuitteig
150
20/25
2
Souffle
180/200
20/30
2
Baiser
120/125
25/35
2
Fleisch
Kalbsragout (1/1,5Kg)
150/160 180/210
1 oder 2
Kalbsbraten (1/1,5Kg)
150/160 120/150
1 oder 2
Hackbraten (
1/1,5Kg)
180/190
90/120
1 oder 2
Lamm (Haxe oder Schulter)
180/190
60/90
1 oder 2
Zicklein (Haxe oder Schulter) 1
80 4
5/60 1
oder 2
Schwein (Lende oder Haxe)
180
60/90
2
Wild
Hasenbraten
180
60/90
1 oder 2
Gebratener Fasan
180
60/90
1
oder 2
Gams, Hirschbraten
175
90/120
1 oder 2
Geflügel
Hähnchen
170
90/120
1 oder 2
Gebratene Täubchen
150/160
80/100
1 oder 2
Ente
175
180/200
1
Fisch
Fisch im Allgemeinen
200
15/20
2
53
55


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