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Anleitungen für den Benutzer
9.8 Tabellen der Garzeiten und Temperaturen
Die Garzeiten - insbesondere die von Fleisch - sind abhängig von der
Größe und der Qualität der Speisen und auch vom persönlichen
Geschmack. Die hier angegebenen Richtwerte setzen voraus, dass der
Backofen vorgeheizt wurde.
BACKEN/BRATEN MIT OBER- UND UNTERHITZE
EINSATZEBENE 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
2
170 - 200
210 - 240
170 - 200
170 - 200
170 - 200
140 - 170
170 - 200
170 - 200
30 - 40 X kg
30 - 40 X kg
30 - 40 X 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
KUCHEN/TORTEN
MÜRBETEIG
KRINGEL
HEFEGEBÄCK
OBSTTORTE
PARADIESTORTE
APFELKUCHEN
REISKUCHEN
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
EINSATZEBENE VON
UNTEN
ZEIT IN MINUTEN
1. SEITE 2. 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
17


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