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Fleischart Menge Backofen-
funktion
Einschub-
ebene
Temperatur (°C) Dauer (Min.)
Hasenrücken,
Hasenkeule
1)
bis zu 1 kg Ober-/Unterhit-
ze
1 230 30 - 40
Reh-/Hirschrü-
cken
1,5 - 2 kg Ober-/Unterhit-
ze
1 210 - 220 35 - 40
Rehkeule 1,5 - 2 kg Ober-/Unterhit-
ze
1 180 - 200 60 - 90
Geflügel
Fleischart Menge Backofen-
funktion
Einschub-
ebene
Temperatur (°C) Dauer (Min.)
Hähnchen, Stu-
benküken
je 200 -
250 g
Heißluftgrillen 1 200 - 220 30 - 50
Hähnchenhälfte je 400 -
500 g
Heißluftgrillen 1 190 - 210 35 - 50
Geflügelstücke 1 - 1,5 kg Heißluftgrillen 1 190 - 210 50 - 70
Ente 1,5 - 2 kg Heißluftgrillen 1 180 - 200 80 - 100
Fisch, gedünstet
Fleischart Menge Backofen-
funktion
Einschub-
ebene
Temperatur (°C) Dauer (Min.)
Fisch, ganz 1 - 1,5 kg Ober-/Unterhit-
ze
1 210 - 220 45 - 60
Grillstufe 1
Benutzen Sie den Grill immer mit der höchsten
Temperatureinstellung.
Vorsicht! Grillen Sie immer bei
geschlossener Backofentür.
Heizen Sie den leeren Backofen immer
5 Minuten lang mit der Grill-Funktion vor.
Schieben Sie den Rost gemäß den Empfeh-
lungen in der Grilltabelle in die entsprechen-
de Einschubebene.
Schieben Sie zum Auffangen von Fett die
Fettpfanne immer in die erste Einschubebene.
Grillen Sie nur flache Fleisch- oder Fischstü-
cke.
Grillstufe 1
Grillgut Temperatur Einschubebene
Grillzeit (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
17
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