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Befsztyk, średnio wypieczony 1,0 kg Bez przykrycia 1
4
220-240 60
Steki, 3 cm gubości, średnio
wypieczone
Ruszt + głęboka
blacha do piecze-
nia
5+1
(
315
Cielęcina
Pieczeń cielęca 1,0 kg Bez przykrycia 2
%
190-210 110
1,5 kg 2
%
180-200 130
2,0 kg 2
%
170-190 150
Gicz cielęca 1,5 kg Bez przykrycia 2
%
210-230 140
Wieprzowina
Pieczeń bez słoniny
(np. karkówka)
1,0 kg Bez przykrycia 1
4
190-210 120
1,5 kg 1
4
180-200 150
2,0 kg 1
4
170-190 170
Pieczeń ze słoniną (np. łopatka) 1,0 kg Bez przykrycia 1
4
190-210 130
1,5 kg 1
4
180-200 160
2,0 kg 1
4
170-190 190
Filet wieprzowy 500 g Ruszt + głęboka
blacha do piecze-
nia
3+1
4
220-230 30
Pieczeń wieprzowa, chuda 1,0 kg Bez przykrycia 2
%
200-220 120
1,5 kg 2
%
190-210 140
2,0 kg 2
%
180-200 160
Schab peklowany z kością 1,0 kg Z przykryciem 2
%
200-220 70
Steki, 2 cm grubości Ruszt + głęboka
blacha do piecze-
nia
5+1
(
320
Medaliony wieprzowe, 3 cm gru-
bości
Ruszt + głęboka
blacha do piecze-
nia
5+1
(
310
Jagnięcina
Schab jagnięcy z kością 1,5 kg Bez przykrycia 2
4
190 60
Udziec jagnięcy bez kości, śred-
nio wypieczony
1,5 kg Bez przykrycia 1
4
150-170 120
Dziczyzna
Schab sarni z kością 1,5 kg Bez przykrycia 2
%
200-220 50
Udziec sarni bez kości 1,5 kg Z przykryciem 2
%
210-230 100
Pieczeń z dzika 1,5 kg Z przykryciem 2
%
180-200 140
Pieczeń z jelenia 1,5 kg Z przykryciem 2
%
180-200 130
Królik 2,0 kg Z przykryciem 2
%
220-240 60
Mięso mielone
Pieczeń rzymska z 500 g
mięsa
Bez przykrycia 1
4
180-200 80
Kiełbaski
Kiełbaski Ruszt + głęboka
blacha do piecze-
nia
4+1
(
315
Mięso Waga Wyposażenie i
naczynia
Wysokość Rodzaj
grzania
Temperatura
w °C, stopień
mocy grilla
Czas trwania
w minutach
21


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