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Anweisungen für den Benutzer
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7.7 Tabellen der empfohlenen Garzeiten
Die Garzeiten - insbesondere die von Fleisch - sind abhängig von der
Größe und der Qualität der Speisen und auch vom persönlichen
Geschmack.
TRADITIONELLE GARUNG
SCHIENENPOSITION
VON UNTEN
TEMPERATUR
(°C)
ZEIT
IN MINUTEN (*)
GERICHTE
LASAGNE
NUDELAUFLAUF
2 - 3
2 - 3
210 - 230
210 - 230
30
40
FLEISCH
KALBSBRATEN
RINDERBRATEN
SCHWEINEBRATEN
HÄHNCHEN
ENTE
GANS/TRUTHAHN
KANINCHEN
HAMMELKEULE
2
2
2
2
2
2
2
1
170 - 200
210 - 240
170 - 200
170 - 200
170 - 200
140 - 170
170 - 200
170 - 200
30 - 40 JE KG
30 - 40 JE KG
30 - 40 JE KG
45 - 60
45 - 60
45 - 60
50 - 60
15 JE KG
BRATFISCH 1 - 2 170 - 200 JE NACH GRÖSSE
PIZZA 1 - 2 210 - 240 40 - 45
KUCHEN/TORTEN
MERINGEN
MÜRBETEIG
KRINGEL
LÖFFELBISKUIT
HEFEGEBÄCK
OBSTTORTE
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
50 - 70
170 - 200
165
150
170 - 200
170 - 200
60 - 90
15 - 20
35 - 45
30 - 50
40 - 45
20 - 30
(*) = BEI VORGEHEIZTEM BACKOFEN
GRILLEN
SCHIENENPOSITION
VON UNTEN
ZEIT IN MINUTEN
ERSTE SEITE ZWEITE SEITE
SCHWEINEKOTELETT
SCHWEINEFILET
RINDERFILET
LEBERSCHEIBEN
KALBSSCHNITZEL
HALBES HÄHNCHEN
WÜRSTE
FLEISCHKLÖSSCHEN
FISCHFILET
TOAST
4
3
3
4
4
3
4
4
4
4
7 - 9
9 - 11
9 - 11
2 - 3
7 - 9
9 - 14
7 - 9
7 - 9
5 - 6
2 - 4
5 - 7
5 - 9
9 - 11
2 - 3
5 - 7
9 - 11
5 - 6
5 - 6
3 - 4
2 - 3
26


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