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11.3 Garzeitentabelle:
FUNKTION SCHIENEN
POSITION
VON UNTEN
TEMP. °C ZEIT IN
MINUTEN
ERSTE GÄNGE
LASAGNE Statisch 1 220 - 230 50 - 60
ÜBERBACKENES Statisch 1 220 - 230 40
FLEISCH
KALBSBRATEN Statisch+Umluft 2 180 - 190 70 - 80
SCHWEINELENDE Statisch+Umluft 2 180 - 190 70 - 80
SCHWEINESCHULTER Tur bo 2 180 - 190 90 - 100
KANINCHENBRATEN Heißluft 2 180 - 190 70 - 80
TRUTHAHNBRUSTFILET Statisch+Umluft 2 180 - 190 110 - 120
SCHWEINENACKEN Tur bo 2 180 - 190 190 - 210
BRATHÄHNCHEN Tur bo 2 180 - 190 60 - 70
GEGRILLTES FLEISCH 1. S. 2. S.
SCHWEINESCHNITZEL Grill + Umluft 4 260 7 - 9 5 - 7
SCHWEINEFILET Grill 3 260 9 - 11 5 - 9
RINDERFILET Grill 3 260 9 - 11 9 - 11
LEBERSCHNITZEL Grill + Umluft 4 260 2 - 3 2 - 3
WÜRSTCHEN Grill + Umluft 3 260 7 - 9 5 - 6
FLEISCHKLÖSSCHEN Grill 3 260 7 - 9 5 - 6
FLEISCH VOM SPIESS
HUHN Grill Drehspieß Auf Spieß 250 - 260 60 - 70
FISCH
MEERFORELLE Bodenhitze+HL 2 150 - 160 35 - 40
PIZZA Statisch+Umluft 1 250 - 280 6 - 10
BROT Heißluft 2 190 - 200 25 - 30
FLADEN Tur bo 2 180 - 190 15 - 20
BACKWAREN
KRANZKUCHEN Statisch+Umluft 2 160 55 - 60
MÜRBETEIGKUCHEN Statisch+Umluft 2 160 30 - 35
MÜRBETEIG Bodenhitze+ HL 2 160 - 170 20 - 25
GEFÜLLTES GEBÄCK Tur bo 2 160 20 - 25
PARADIESTORTE Statisch+Umluft 2 160 55 - 60
BEIGNET Tur bo 2 150 - 160 40 - 50
BISKUIT Heißluft 2 150 - 160 45 - 50
BRIOCHES Heißluft 2 160 25 - 30
18


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