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Wenden Sie die Grillstücke nach zwei Drittel der
angegebenen Zeit.
Der Grillheizkörper schaltet sich immer wieder ein und
aus. Das ist normal. Wie oft das geschieht, richtet sich
nach der eingestellten Grillstufe.
Die Tabellen gelten für das Einschieben in den kalten
Backofen. Die Zeitangaben in den Tabellen sind
Richtwerte. Sie sind von Qualität und Beschaffenheit
des Fleisches abhängig.
Fleisch Gewicht Geschirr Höhe Heizart TemperaĆ
tur ºC,
Grillstufe
Dauer,
Minuten
Rinderschmorbraten
(z. B. Hochrippe)
1 kg
1,5 kg
2 kg
geschlossen
2
2
2
t
t
t
200Ć220
190Ć210
180Ć200
80
100
120
Rinderlende 1 kg
1,5 kg
2 kg
offen
2
2
2
t
t
t
210Ć230
200Ć220
190Ć210
70
80
90
Roastbeef, rosa* 1 kg offen 1 R 210Ć230 40
Steaks, durchgegart
Steaks, rosa
Rost***
Rost***
5
5
x
x
3
3
20
15
Schweinefleisch ohne Schwarte
(z. B. Nacken)
1 kg
1,5 kg
2 kg
offen
1
1
1
R
R
R
190Ć210
180Ć200
170Ć190
100
140
160
Schweinefleisch mit Schwarte**
(z. B. Schulter, Haxe)
1 kg
1,5 kg
2 kg
offen
1
1
1
R
R
R
180Ć200
170Ć190
160Ć180
120
150
180
Kasseler mit Knochen 1 kg geschlossen 2 t 210Ć230 70
Hackbraten 750 g offen 1 R 170Ć190 70
Würstchen ca. 750 g Rost*** 4 x 3 15
Fleisch
32


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