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FLEISCH
Ober-/Unterhitze Heißluft
(Min.)
(°C) (°C)
Rind 200 190 50 – 70
Schweinefleisch 180 180 90 – 120
Kalb 190 175 90 – 120
Roastbeef, englisch, blutig 210 200 50 – 60
Roastbeef, englisch, rosa 210 200 60 – 70
Roastbeef, englisch, durch 210 200 70 – 75
FLEISCH
Ober-/Unterhitze Heißluft
(Min.)
(°C) (°C)
Schweineschulter, mit Schwar-
te
180 2 170 2 120 – 150
Schweinshaxe, 2 Stück 180 2 160 2 100 – 120
Lammkeule 190 2 175 2 110 – 130
Hähnchen, ganz 220 2 200 2 70 – 85
Pute, ganz 180 2 160 2 210 – 240
Ente, ganz 175 2 220 2 120 – 150
Gans, ganz 175 2 160 1 150 – 200
Kaninchen, in Stücke geschnit-
ten
190 2 175 2 60 – 80
Kaninchen, in Stücke geschnit-
ten
190 2 175 2 150 – 200
Fasan, ganz 190 2 175 2 90 – 120
Nutzen Sie die zweite Einschubebene.
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