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Fleischart Menge Einschubebene Temperatur in °C Zeit (Min.)
Lammkeule, Lamm-
braten
1-1,5 kg 1 150 - 170 100 - 120
Lammrücken 1-1,5 kg 1 160 - 180 40 - 60
Geflügel
Fleischart Menge Einschubebene Temperatur in °C Zeit (Min.)
Geflügelteile je 200 - 250 g 1 200 - 220 30 - 50
Hähnchenhälfte je 400 - 500 g 1 190 - 210 35 - 50
Hähnchen, Poular-
de
1-1,5 kg 1 190 - 210 50 - 70
Ente 1,5-2 kg 1 180 - 200 80 - 100
Gans 3,5-5 kg 1 160 - 180 120 - 180
Truthahn/Pute 2,5-3,5 kg 1 160 - 180 120 - 150
Truthahn/Pute 4-6 kg 1 140 - 160 150 - 240
Grillen
Benutzen Sie die Grill-Funktion immer
mit der höchsten Temperatureinstellung.
Wichtig! Grillen Sie immer bei geschlossener
Backofentür.
Heizen Sie den leeren Backofen mit den
Grill-Funktionen immer 5 Minuten vor.
Schieben Sie den Rost gemäß den Empfeh-
lungen in der Grilltabelle in die entsprechen-
de Einsatzebene.
Schieben Sie zum Auffangen von Fett die
Fettpfanne immer in die erste Einschubebe-
ne.
Nur flache Fleisch- oder Fischstücke grillen.
Der Grillbereich befindet sich in der Mitte des
Rostes.
Grillen
Lebensmittel
zum Grillen
Einschubebe-
ne
Temperatur in °C
Grillzeit in Minuten
Erste Seite Zweite Seite
Roastbeef, medium 2 210 - 230 30 - 40 30 - 40
Rinderfilet, medium 3 230 20 - 30 20 - 30
Schweinerücken 2 210 - 230 30 - 40 30 - 40
Kalbsrücken 2 210 - 230 30 - 40 30 - 40
Lammrücken 3 210 - 230 25 - 35 20 - 35
Ganzer Fisch, 500
- 1000 g
3 - 4 210 - 230 15 - 30 15 - 30
40
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