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Anweisungen für den Benutzer
6.8 Tabellen
Die Garzeiten, insbesondere für Fleisch, hängen von der Dicke und der
Qualität des Produkts sowie dem Geschmack des Verbrauchers ab.
TRADITIONELLES GAREN
SCHIENENPOSITION
VON UNTEN
TEMPERATUR
(°C)
ZEIT
IN MINUTEN (*)
TEIGWAREN
LASAGNE
NUDELAUFLAUF
2 - 3
2 - 3
210 - 230
210 - 230
30
40
FLEISCH
KALBSBRATEN
RINDSBRATEN
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 NACH
GRÖßE
PIZZA 1 - 2 210 - 240 40 - 45
BACKWERK
MÜRBETEIG
RÜHRKUCHEN
HÖRNCHEN
OBSTKUCHEN
BISQUITBODEN
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
(*) = BEI VORGEHEIZTEM BACKOFEN
GRILLEN
SCHIENENPOSITION
VON UNTEN
ZEIT IN MINUTEN
ERSTE SEITE ZWEITE SEITE
SCHWEINEKOTELETT
SCHWEINEFILET
RINDSFILET
LEBERSCHEIBEN
KALBSSCHNITZEL
HÄHNCHENHÄLFTE
BRATWURST
FRIKADELLEN
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
97
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