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Anweisungen für den Benutzer
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9.6 Tabelle der empfohlenen Garzeiten
Die Garzeiten richten sich insbesondere für Fleisch nach der Dicke und
der Qualität der Speisen und nach dem individuellen Geschmack (bei
vorgewärmtem Backofen).
TRADITIONELLES GAREN
SCHIENENPOSITION VON
UNTEN
TEMPERATUR
°C
ZEIT IN MINUTEN
VORSPEISEN
LASAGNE
ÜBERBACKENE
NUDELGERICHTE
2 - 3
2 - 3
210 - 230
210 - 230
30
40
FLEISCH
KALBSBRATEN
RINDERBRATEN
SCHWEINEBRATEN
HÄHNCHEN
ENTE
GANS/TRUTHAHN
KANINCHEN
LAMMKEULE
2
2
2
2
2
2
2
2
170 - 200
210 - 240
170 - 200
170 - 200
170 - 200
140 - 170
170 - 200
170 - 200
30 - 40 / kg
30 - 40 / kg
30 - 40 / kg
45 - 60
45 - 60
45 - 60
50 - 60
40 - 50
FISCH 1 - 2 170 - 200 je nach Größe
PIZZA 1 - 2 210 - 240 40 - 45
BACKWAREN
MÜRBETEIG
KRANZKUCHEN
BRIOCHES
FRÜCHTEKUCHEN
PARADIESTORTE
APFELTORTE
REISTORTE
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
170 - 200
165
170 - 200
170 - 200
170
190
180
15 - 20
35 - 45
40 - 45
20 - 30
60
60
60
GRILLEN
SCHIENENPOSITION
VON UNTEN
ZEIT IN MINUTEN
ERSTE SEITE ZWEITE SEITE
SCHWEINEKOTELETT
SCHWEINEFILET
RINDERFILET
LEBERSCHNITZEL
KALBSSCHNITZEL
HÄHNCHENHÄLFTE
WÜRSTCHEN
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
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