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Garstufen für Rindfleisch (Filet, Hüft- und Rumpsteak)
Fleischstärke Heizstufe Zeit
Reduzierte
Heizstufe
Nachgrillzeit
Halbroh blutig-roh
(rare)
3 cm
4 cm
5 cm
5
5
5
4-5 Min.
5-6 Min.
7-8 Min.
-
-
-
-
-
-
Halbgar vollroh
(medium rare)
3 cm
4 cm
5 cm
5
5
5
5-6 Min.
7-8 Min.
9-10 Min.
-
-
-
-
-
-
Halbgar rosa-medium
(medium)
3 cm
4 cm
5 cm
5
5
5
5-6 Min.
7-8 Min.
9-10 Min.
3-4
3-4
3-4
2-3 Min.
2-3 Min.
4-6 Min.
Vollgar saftig grau
(well done)
3 cm
4 cm
5 cm
5
5
5
7-8 Min.
9-11 Min.
11-12 Min.
3-4
3-4
3-4
2-3 Min.
2-3 Min.
4-6 Min.
Lammfleisch und Kalbfleisch verhalten sich ähnlich und sollten je nach Qualität des
Fleisches medium bis well done zubereitet werden.
Geflügel sollte in der Regel well done zubereitet werden mit der Ausnahme von Entenbrust.
Diese ist wiederum nach Belieben medium bis durch zuzubereiten.
Bei Fisch ist es empfehlenswert in medium bis max. 90°C zu grillen.
Mediterrane Marinade
0,2 l Olivel
1 – 2 Knoblauchzehen fein gehackt
1 TL Rosmarin
1 TL Majoran
Meersalz und Pfeffer aus der hle
Marinaden
Tex-Mex- Marinade
0,2 l Pflanzenöl
2 – 3 Knoblauchzehen fein gehackt
1 MSP Koriander gemahlen
1 MSP Kreuzkümmel
1 – 2 Chilis fein gehackt oder ½ TL Chilipulver
Barbecue-Marinade
0,2 l Pflanzenöl
2 – 3 EL Tomatenketchup
1 – 2 EL Whisky
1 – 2 Chilis fein gehackt
Salz
Senf-Honig-Marinade für Geflügel
0,2 l Pflanzenöl
1 – 2 EL Senf (mittelscharf)
1 – 2 ELüssiger Honig
Saft von einer Zitrone
1 – 2 EL Grand Manier
Salz aus der hle und
Orangen-Pfeffer-Mischung
7


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