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Tabellen
6. Tabellen
Die Garzeiten, insbesondere für Fleisch, hängen von der Dicke und der
Qualität des Produkts sowie dem Geschmack des Verbrauchers ab.
TRADITIONELLES GAREN
92
GERICHT 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
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 / Kg.
30 - 40 / Kg.
30 - 40 / Kg.
45 - 60
45 - 60
45 - 60
50 - 60
15 / Kg.
BRATFISCH 1 - 2 170 - 200 Nach Größe
PIZZA 1 - 2 210 - 240 40 - 45
BACKWERK
Baiser
Mürbeteig
Rührkuchen
Löffelbiskuit
Hörnchen
Obstkuchen
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
GERICHT 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
18


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