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Menge Grillstufe 1 Garzeit [Min.]
GERICHT Stücke [g] Einschub-
ebene
Tempera-
tur [°C]
1. Seite 2. Seite
Filetsteaks 4 800 4 max. 12-15 12-14
Beefsteaks 4 600 4 max. 10-12 6-8
Bratwürste 8 - 4 max. 12-15 10-12
Schweinskotelett 4 600 4 max. 12-16 12-14
Hähnchen (in zwei
Hälften)
2 1000 4 max. 30-35 25-30
Spieße 4 - 4 max. 10-15 10-12
Hähnchenbrustfilet 4 400 4 max. 12-15 12-14
Hamburger 6 600 4 max. 20-30 -
Fischfilet 4 400 4 max. 12-14 10-12
Belegte Toastbrote 4-6 - 4 max. 5-7 -
Toast 4-6 - 4 max. 2-4 2-3
Heißluftgrillen
Rindfleisch
GERICHT Menge Einschubebene Temperatur [°C] Dauer [min.]
Roastbeef oder Filet,
Englisch
je cm Dicke 1
190-200
1)
5-6
Roastbeef oder Filet,
medium
je cm Dicke 1
180-190
1)
6-8
Roastbeef oder Filet,
durch
je cm Dicke 1
170-180
1)
8-10
1) Backofen vorheizen.
Schweinefleisch
GERICHT Menge Einschubebene Temperatur [°C] Dauer [min.]
Schulter, Nacken,
Schinkenstück
1-1,5 kg 1 160-180 90-120
Kotelett, Spare Ribs 1-1,5 kg 1 170-180 60-90
Hackbraten 750 g - 1 kg 1 160-170 50-60
Schweinshaxe (vorge-
gart)
750 g - 1 kg 1 150-170 90-120
Kalb
GERICHT Menge Einschubebene Temperatur [°C] Dauer [min.]
Kalbsbraten 1 kg 1 160-180 90-120
Kalbshaxe 1,5 - 2 kg 1 160-180 120-150
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