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Braten mit Heißluft Grillen
Rindfleisch
Fleischart Menge Einschubebene Temperatur in °C Zeit (Min.)
Roastbeef oder Fi-
let: Englisch
je cm Höhe 1
190 - 200
1)
5 - 6
Roastbeef oder Fi-
let: Medium
je cm Höhe 1 180 - 190 6 - 8
Roastbeef oder Fi-
let: durchgebraten
je cm Höhe 1 170 - 180 8 - 10
1) Backofen vorheizen
Schweinefleisch
Fleischart Menge Einschubebene Temperatur in °C Zeit (Min.)
Schulter, Nacken,
Schinkenstück
1-1,5 kg 1 160 - 180 90 - 120
Kotelett, Schälripp-
chen
1-1,5 kg 1 170 - 180 60 - 90
Hackbraten 750 g - 1 kg 1 160 - 170 50 - 60
Schweinshaxe (vor-
gegart)
750 g - 1 kg 1 150 - 170 90 - 120
Kalbfleisch
Fleischart Menge Einschubebene Temperatur in °C Zeit (Min.)
Kalbsbraten 1 kg 1 160 - 180 90 - 120
Kalbshaxe 1,5-2 kg 1 160 - 180 120 - 150
Lammfleisch
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
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