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de Für Sie in unserem Kochstudio getestet
40
Schweinebraten ohne Schwarte,
z. B. Nacken, 1,5 kg
Geschirr geschlossen 2
:
220-240 360 55-65
Schweinebraten mit Schwarte z. B.
Schulter, 2 kg
Rost 2
4
190-200 - 130-140
Schweinelendenbraten, 1,5 kg Geschirr offen 2
4
220-230 - 70-80
Schweinelendenbraten, 1,5 kg Geschirr geschlossen 2
4
210-230 90 50-60
Schweinefilet, 400 g Rost 3
4
220-230 - 20-25
Kasseler mit Knochen, 1 kg
(mit etwas Wasserzugabe)
Geschirr geschlossen 2
4
210-230 - 70-90
Kasseler mit Knochen, 1 kg Geschirr offen 2
Ý
- 360 40-50
Schweinesteaks, 2 cm dick Rost 5
(
2 - 16-20
Schweinemedaillons, 3 cm dick
(5 Min. vorheizen)
Rost 5
(
3* - 8-12
Rindfleisch
Rinderfilet, medium, 1 kg Rost 2
4
210-220 - 40-50
Rinderfilet, medium, 1 kg Geschirr geschlossen 2
%
240-260 90 30-40
Rinderschmorbraten, 1,5 kg Geschirr geschlossen 2
4
200-220 - 130-160
Roastbeef, medium, 1,5 kg Rost 2
4
220-230 - 60-70
Roastbeef, medium, 1,5 kg Geschirr offen 2
%
240-260 180 30-40
Steak, 3 cm dick, medium
(nicht vorheizen)
Rost 3
(
3 - 15-20
Burger, 3-4 cm hoch Rost 4
(
3 - 25-30
Kalbfleisch
Kalbsbraten, 1,5 kg Geschirr offen 2
4
160-170 - 100-120
Kalbsbraten, 1,5 kg Geschirr geschlossen 2
:
200-210 90 70-80
Kalbshaxe, 1,5 kg Geschirr offen 2
%
200-210 - 100-120
Kalbshaxe, 1,5 kg Geschirr offen 2
4
180-200 90 60-70
Lammfleisch
Lammkeule ohne Knochen,
medium, 1,5 kg
Geschirr offen 2
4
170-190 - 50-80
Lammkeule ohne Knochen,
medium, 1,5 kg
Geschirr geschlossen 2
:
260-280 360 30-40
Lammrücken mit Knochen** Rost 2
4
180-190 - 40-50
Lammrücken mit Knochen, 1 kg** Geschirr offen 2
4
190-210 90 30-40
Lammkotelett Rost 3
(
3 - 12-16
Grillwürste Rost 4
(
3 - 10-15
Fleischgerichte
Hackbraten, 1 kg Geschirr offen 2
4
170-180 - 60-70
Hackbraten, 1 kg Geschirr offen 2
4
170-190 360 30-40
Gericht Zubehör / Geschirr Einschub-
höhe
Heizart Temperatur in °C
/ Grillstufe
MW-Leistung
in Watt
Dauer in
Min.
* vorheizen
** ohne wenden
40


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