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GARTABELLE
OBER- UND UNTERHITZE
OBER- UND UNTERHITZE+GEBLÄSE
Speisen
Ebene
(von unten)
Temperaturen
(°C)
Garzeit
(Minuten)
Tempera-
tur
°C
Ebene
(von
unten)
Garzeit
(Minuten)
FLEISCH
Lamb (1,5 kg) 2 200 90-120 180 2 80-110
Ziege (1,5 kg) 2 200 90-120 180 2 80-110
Hammelfleisch (1,5 kg) 2 200 90-120 180 2 80-110
Kalbfleisch (1,5 kg) 2 180 90-120 170 2 80-110
Rindfleisch (1 kg) 2 180 90-120 170 2 80-110
Schweinefleisch (1 kg) 2 180 100-130 170 2 90-120
Kaninchen (1,5 kg) 2 180 100-110 170 2 90-120
Hähnchen (1 kg) 2 200 65-75 200 2 65-75
Puter (3 kg) 2 180 180-200 180 2 180-200
Gans (2 kg) 2 180 140-160 180 2 140-160
Ente (1,5 kg) 2 180 90-120 180 2 90-110
Fisch (~ 1 kg)
Meerbrasse 2 180 45-55 170 2 45-55
Barsch 2 180 60-80 170 2 60-80
Lachs 2 180 60-80 170 2 60-80
Tunfisch 2 180 60-80 170 2 60-80
Forelle 2 180 45-55 170 2 45-55
Fischschnitten (1kg)
Schwertfisch 2 170 35-45 170 2 35-45
Tunfisch 2 170 35-45 170 2 35-45
Lachs 2 170 35-45 170 2 35-45
Kabeljau 2 170 35-45 170 2 35-45
GEMÜSE
Gefüllte Paprika 2 180 50-70 170 2 50-70
Gefüllte Tomaten 2 180 50-70 170 2 50-70
Ofenkartoffeln 2 180 40-50 180 2 40-50
Rohes gratiniertes Gemüse 2 180 40-50 180 2 40-50
Süß- oder
Mehlspeisen usw.
Kuchen (Biskuit) 2 150 35-45 150 2 35-45
Torte
(Obst-, Käsetorte)
2 160 60-80 160 2 60-80
Mürbeteigkuchen 2 170 30-40 170 2 30-40
Apfelstrudel 2 180 40-50 180 2 40-50
Plätzchen 2 140 20-35 140 2-4 20-35
Eclair 2 150 30-40 150 2-4 30-40
Pasteten und gefüllte
Teigwaren
2 160 50-60 160 2 50-60
Brot 2 180 30-40 180 2 30-40
Pizza 2 225 10-15 225 2 10-15
Lasagne 2 180 35-45 180 2 35-45
Vol-au-vents 2 180 15-25 180 2-4 15-25
Soufflés 2 160 40-50 160 2 40-50
GRILL
TURBOGRILL
N.B.:
Die Temperaturen und Garzeiten stellen lediglich Richtwerte dar.
SPEISEN
Temperatur
(°C)
Einschube-
bene
(von
unten)
Garzeit
(Min.)
Temperatur
(°C)
Einschube-
bene
(von unten)
Garzeit
(Min.)
Rippensteak 200 4 25-35 225 3 20-30
Schnitzel 200 4 20-30 225 3 15-25
Würstchen 200 4 25-35 225 3 20-30
Schweinekoteletts 200 4 20-30 225 3 15-25
Fisch 200 4 20-30 220 3 15-25
Hähnchenschenkel 200 4 30-40 200 3 30-40
Bratspießchen 200 4 25-35 200 3 25-35
Rippchen 200 4 35-45 200 3 35-45
1/2 Hähnchen 200 3 45-55 200 3 45-55
Ganzes Hähnchen - - - 200 3 60-70
Braten (Schwein, Rind, Kalb) (~ 1kg) - - - 175 2 90-100
Ente - - - 180 2 90-120
Lammkeule - - - 200 2 80-100
Roastbeef - - - 200 2 40-60
2


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