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Fleisch
Gargut
Heißluft
Dauer (Min.) Bemerkungen
Temperatur (°C) Ebene
Rindfleisch 190 2 50 - 70 Kombirost
Schweinefleisch 180 2 90 - 120 Kombirost
Kalb 175 2 90 - 120 Kombirost
Roastbeef, eng-
lisch
200 2 50 - 60 Kombirost
Roastbeef, me-
dium
200 2 60 - 70 Kombirost
Roastbeef,
durch
200 2 70 - 75 Kombirost
Schweineschul-
ter
170 2 120 - 150 Mit Schwarte
Schweinshaxe 160 2 100 - 120 2 Stück
Lamm 175 2 110 - 130 Keule
Hähnchen 200 2 70 - 85 Ganz
Truthahn 160 2 210 - 240 Ganz
Ente 220 2 120 - 150 Ganz
Gans 160 1 150 - 200 Ganz
Hasenbraten 175 2 60 - 80 Zerlegt
Hase 175 2 150 - 200 Zerlegt
Fasan 175 2 90 - 120 Ganz
Fisch
Gargut
Heißluft
Dauer (Min.) Bemerkungen
Temperatur (°C) Ebene
Forelle/Seebras-
se
175 2 40 - 55 3 - 4 Fische
Thunfisch/Lachs 175 2 35 - 60 4 - 6 Filets
GRILLSTUFE 1
Leeren Backofen 3 Minuten vorheizen.
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