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Fleisch Dauer,
Minuten
TemperaĆ
tur ºC,
Grillstufe
HeizartHöheGeschirrGewicht
  
  

 


t
t
t






  
   

 


t
t
t






     t  
   t  
    x 
 


t
t




      t  
                
      
                
  
    
Die Tabelle gilt für das Einschieben in den kalten
Backofen.
Die Gewichtsangaben in der Tabelle beziehen sich auf
ungefülltes, bratfertiges Geflügel.
Wenn Sie direkt auf dem Rost grillen, schieben Sie die
Universalpfanne in Höhe 1 ein.
Bei Ente oder Gans stechen Sie die Haut unter den
Flügeln ein, dann kann das Fett ablaufen.
Geflügel wird besonders knusprig braun, wenn Sie es
gegen Ende der Bratzeit mit Butter, Salzwasser oder
Orangensaft bestreichen.
Geflügel Gewicht Geschirr Höhe Heizart Temperatur
ºC
Dauer,
Minuten
      t  
Geflügel
29


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