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Fleisch Dauer,
Minuten
Temperatur
ºC, Grill
HeizartHöheGeschirrGewicht
Schweinefleisch mit
Schwarte**
(z. B. Schulter, Haxe)
1 kg
1,5 kg
2 kg
offen 2
2
2
R
R
R
210Ć230
200Ć220
190Ć210
100
120
140
Kasseler mit Knochen 1 kg geschlossen 2 t 220Ć240 70
Hackbraten 750 g offen 2 R 170Ć190 70
Würstchen ca. 750 g Grillblech 4 x Stufe SSS 15
Kalbsbraten 1 kg
2 kg
offen 2
2
t
t
200Ć220
180Ć200
100
120
Lammkeule ohne Knochen 1,5 kg offen 2 R 170Ć190 120
* Wenden Sie Roastbeef nach der Hälfte der Zeit. Wickeln Sie es nach dem Garen in Alufolie und
lassen Sie es im Backofen 10 Minuten ruhen.
** Schneiden Sie bei Schweinefleisch die Schwarte ein und legen Sie es, wenn es gewendet werden
soll, zuerst mit der Schwarte nach unten ins Geschirr.
*** Universalpfanne in Höhe 1 einschieben.
28


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