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Anleitungen für den Benutzer
101
12.8 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
1
1
220 - 230
220 - 230
50 - 60
40
FLEISCH
KALBSBRATEN
SCHWEINELENDE
SCHWEINERÜCKEN
KANINCHEN
TRUTHAHNBRUST
KANINCHEN
SCHWEINENACKEN
2
2
2
2
2
2
2
190 - 200
190 - 200
190 - 200
190 - 200
190 - 200
190 - 200
190 - 200
80 - 90
80 - 90
100 - 110
70 - 75
160 - 180
160 - 200
190 - 210
FISCH 1 - 2 160 - 170 Je nach Größe
PIZZA 1 - 2 250 20 - 25
BROT 1 - 2 200 - 210 40
FLADEN 2 190 - 200 20 - 25
KUCHEN/TORTEN
KRINGEL
MÜRBETEIGKUCHEN
MÜRBETEIG
HEFEGEBÄCK
GEFÜLLTES GEBÄCK
REISKUCHEN
PARADIESTORTE
BEIGNET
BISKUIT
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
160 - 170
160 - 170
160 - 170
160 - 180
160 - 170
160 - 170
160 - 170
160 - 170
160 - 170
55 - 60
30 - 40
20 - 25
25 - 30
30 - 35
60
60
40 - 45
40 - 45
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
3
3
3
3
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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