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Grillgut Temperatur (°C) Einschubebene
Grilldauer (Min.)
Erste Seite Zweite Seite
Roastbeef/Filet,
Medium
210 - 230 1 30 - 40 30 - 40
Rinderfilet, Medium 230 1 20 - 30 20 - 30
Schweinerücken 210 - 230 1 30 - 40 30 - 40
Kalbsrücken 210 - 230 1 30 - 40 30 - 40
Lammrücken 210 - 230 1 25 - 35 20 - 35
Fisch, ganz, 500 -
1000 g
210 - 230 1 15 - 30 15 - 30
Grillstufe 2
Grillgut
1)
Einschubebene
Grilldauer (Min.)
Erste Seite Zweite Seite
Burgers/Frikadellen 3 9 - 13 8 - 10
Schweinefilet 2 10 - 12 6 - 10
Grillwürste 3 10 - 12 6 - 8
Filetsteaks, Kalbssteaks 3 7 - 10 6 - 8
Toast / Toast 3 1 - 3 1 - 3
Überbackener Toast 2 6 - 8 -
1) Backofen vorheizen.
Auftauen
Entfernen Sie das Verpackungsmaterial. Le-
gen Sie die Speise auf einen Teller.
Teller nicht mit einer Schüssel oder einem
Teller abdecken. Dadurch kann sich die Auf-
tauzeit verlängern.
Verwenden Sie die erste Einschubebene
ganz unten.
Auftautabelle
Speise Menge Auftauzeit in
Min.
Zusätzliche
Auftauzeit in
Min.
Bemerkung
Hähnchen 1 kg 100 - 140 20 - 30 Legen Sie zunächst eine umgedrehte Un-
tertasse auf einen großen Teller, und le-
gen Sie dann das Hähnchen darauf.
Nach der Hälfte der Zeit wenden.
Fleisch 1 kg 100 - 140 20 - 30 Nach der Hälfte der Zeit wenden.
Fleisch 0,5 kg 90 - 120 20 - 30 Nach der Hälfte der Zeit wenden.
Forelle 150 g 25 - 35 10 - 15 ---
Erdbeeren 300 g 30 - 40 10 - 20 ---
21
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