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Kalbfleisch
Fleischart Menge Einschubebene Temperatur in °C Zeit in Min.
Kalbsbraten
1)
1 kg 1 210 - 220 90 - 120
Kalbshaxe 1,5-2 kg 1 200 - 220 150 - 180
1) im geschlossenen Bräter
Lammfleisch
Fleischart Menge Einschubebene Temperatur in °C Zeit in Min.
Lammkeule, Lamm-
braten
1 - 1,5 kg 1 210 - 220 90 - 120
Lammrücken 1 - 1,5 kg 1 210 - 220 40 - 60
Wild
Fleischart Menge Einschubebene Temperatur in °C Zeit in Min.
Hasenrücken, Ha-
senkeule
bis zu 1 kg 1
220 - 240
1)
30 - 40
Rehrücken, Hirsch-
rücken
1,5-2 kg 1 210 - 220 35 - 40
Reh-/Hirschkeule 1,5-2 kg 1 200 - 210 90 - 120
1) Backofen vorheizen
Geflügel
Fleischart Menge Einschubebene Temperatur in °C Zeit in Min.
Geflügelteile je 200 - 250 g 1 220 - 250 20 - 40
Hähnchenhälfte je 400 - 500 g 1 220 - 250 35 - 50
Hähnchen, Poular-
de
1-1,5 kg 1 220 - 250 50 - 70
Ente 1,5-2 kg 1 210 - 220 80 - 100
Gans 3,5-5 kg 1 200 - 210 150 - 180
Truthahn/Pute 2,5-3,5 kg 1 200 - 210 120 - 180
Truthahn/Pute 4-6 kg 1 180 - 200 180 - 240
Fisch
Fleischart Menge Einschubebene Temperatur in °C Zeit in Min.
Ganzer Fisch 1-1,5 kg 1 210 - 220 40 - 70
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