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GERICHT
Ober- und Unter-
hitze
Heißluft mit
Ringheizkörper
Garzeit
[Min.]
Anmerkungen
Ein-
schub-
ebene
Tem-
peratur
[°C]
Ein-
schub-
ebene
Tempe-
ratur
[°C]
Nudelauflauf 2 200 2 180 40-50 Auflaufform
Gemüseauflauf 2 200 2 175 45-60 Auflaufform
Quiche 1 180 1 180 50-60
Auflaufform
1)
Lasagne 2 180-19
0
2 180-19
0
25-40
Auflaufform
1)
Cannelloni 2 180-19
0
2 180-19
0
25-40
Auflaufform
1)
1) 10 Minuten vorheizen.
FLEISCH
GERICHT
Ober- und Unter-
hitze
Heißluft mit
Ringheizkörper
Garzeit
[Min.]
Anmerkungen
Ein-
schub-
ebene
Tem-
peratur
[°C]
Ein-
schub-
ebene
Tempe-
ratur
[°C]
Rindfleisch 2 200 2 190 50-70 Kombirost
Schweinefleisch 2 180 2 180 90-120 Kombirost
Kalbfleisch 2 190 2 175 90-120 Kombirost
Roastbeef, eng-
lisch, rosa
2 210 2 200 50-60 Kombirost
Roastbeef, eng-
lisch, medium
2 210 2 200 60-70 Kombirost
Roastbeef, eng-
lisch, durchge-
braten
2 210 2 200 70-75 Kombirost
Schweineschul-
ter
2 180 2 170 120-150 mit Schwarte
Schweinshaxe 2 180 2 160 100-120 2 Stk.
Lammfleisch 2 190 2 175 110-130 Keule
Hähnchen 2 220 2 200 70-85 ganz
Pute 2 180 2 160 210-240 ganz
Ente 2 175 2 220 120-150 ganz
Gans 2 175 1 160 150-200 ganz
Kaninchen 2 190 2 175 60-80 zerlegt
Hase 2 190 2 175 150-200 zerlegt
Fasan 2 190 2 175 90-120 ganz
13
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