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GERICHT
Ober-/Unterhitze Heißluft
Garzeit
[Min.]
Anmerkungen
Ebene
Tempe-
ratur
[°C]
Ebene
Tempe-
ratur
[°C]
Lammfleisch 2 190 2 190 110-130 Keule
Hähnchen 2 200 2 200 70-85 Ganz, Fettpfanne
Truthahn/Pute 1 180 1 160 210-240 Ganz, Fettpfanne
Ente 2 175 2 160 120-150 Ganz, Fettpfanne
Gans 1 175 1 160 150-200 Ganz, Fettpfanne
Kaninchen 2 190 2 175 60-80 zerlegt
Hase 2 190 2 175 150-200 zerlegt
Fasan 2 190 2 175 90-120 Ganz, Fettpfanne
FISCH
GERICHT
Ober-/Unterhitze Heißluft
Garzeit
[Min.]
Anmerkungen
Ebene
Tempe-
ratur
[°C]
Ebene
Tempe-
ratur
[°C]
Forelle/Seebrasse 2 190 2 (1 und
3)
175 40-55 3-4 Fische
Thunfisch/Lachs 2 190 2 (1 und
3)
175 35-60 4-6 Filets
Grillen
Heizen Sie den leeren Backofen immer 10 Minu-
ten lang vor.
Menge Grillen
Garzeit in Minuten
GERICHT Stück g Einsatzebene Temp. (°C) 1. Seite 2. Seite
Filetsteaks 4 800 3 250 12-15 12-14
Beefsteaks 4 600 3 250 10-12 6-8
Würstchen 8 / 3 250 12-15 10-12
Schweinskotelett 4 600 3 250 12-16 12-14
Hähnchen (in zwei
Hälften)
2 1000 3 250 30-35 25-30
Spieße 4 / 3 250 10-15 10-12
Hähnchenbrustfilet 4 400 3 250 12-15 12-14
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