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FLEISCH
GERICHT
Ober- und Unter-
hitze
Heißluft Umluft
Garzeit
[Min.]
Hinweise
Ein-
schub-
ebene
Tem-
pera-
tur
[°C]
Ein-
schub-
ebene
Tem-
peratur
[°C]
Ein-
schub-
ebene
Tem-
peratur
[°C]
Rindfleisch 2 200 2 190 2 190 50-70 Rost und Fettpfanne
Schweine-
fleisch
2 180 2 180 2 180 90-120 Rost und Fettpfanne
Kalbfleisch 2 190 2 175 2 175 90-120 Rost und Fettpfanne
Roastbeef,
englisch, rot
2 210 2 200 2 200 44-50 Rost und Fettpfanne
Roastbeef,
englisch, rosa
2 210 2 200 2 200 51-55 Rost und Fettpfanne
Roastbeef,
englisch,
durch
2 210 2 200 2 200 55-60 Rost und Fettpfanne
Schweine-
schulter
2 180 2 170 2 170 120-150 Fettpfanne
Schweinehaxe 2 180 2 160 2 160 100-120 2 Stück auf Fettpfanne
Lammfleisch 2 190 2 190 2 190 110-130 Keule
Hühnchen 2 200 2 200 2 200 70-85 Ganz auf Fettpfanne
Truthahn/Pute 1 180 1 160 1 160 210-240 Ganz auf Fettpfanne
Ente 2 175 2 160 2 160 120-150 Ganz auf Fettpfanne
Gans 1 175 1 160 1 160 150-200 Ganz auf Fettpfanne
Kaninchen 2 190 2 175 2 175 60-80 Stücke / Zerlegt
Hase 2 190 2 175 2 175 150-200 Stücke / Zerlegt
Fasan 2 190 2 175 2 175 90-120 Ganz auf Fettpfanne
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