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Gargut
Ober-/Unterhitze
Heißluft mit Ringheizkörp-
er
Dauer (Min.)
Bemerkun-
gen
Temperatur
(°C)
Ebene
Temperatur
(°C)
Ebene
Schwei-
neschulter
180 2 170 2 120 - 150 Mit
Schwarte
Schwein-
shaxe
180 2 160 2 100 - 120 2 Stück
Lamm 190 2 175 2 110 - 130 Keule
Hähnchen 220 2 200 2 70 - 85 Ganz
Pute 180 2 160 2 210 - 240 Ganz
Ente 175 2 220 2 120 - 150 Ganz
Gans 175 2 160 1 150 - 200 Ganz
Hasen-
braten
190 2 175 2 60 - 80 Zerlegt
Hase 190 2 175 2 150 - 200 Zerlegt
Fasan 190 2 175 2 90 - 120 Ganz
Fisch
Gargut
Ober-/Unterhitze
Heißluft mit Ringheizkörp-
er
Dauer (Min.)
Bemerkun-
gen
Temperatur
(°C)
Ebene
Temperatur
(°C)
Ebene
Forelle/
Seebrasse
190 2 175 2 40 - 55 3 - 4 Fi-
sche
Thunfisch/
Lachs
190 2 175 2 35 - 60 4 - 6 Filets
GRILLSTUFE 1
Leeren Backofen 3 Minuten vorheizen.
41
41


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