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Speise
Ober-/Unterhitze Umluft
Dauer (Min.) Bemerkun-
gen
Temperatur
(°C) Einschub-
ebene Temperatur
(°C) Einschub-
ebene
Roastbeef,
englisch 210 2 200 2 44 - 50 Kombirost
und tiefes
Blech
Roastbeef,
medium 210 2 200 2 51 - 55 Kombirost
und tiefes
Blech
Roastbeef,
durch 210 2 200 2 55 - 60 Kombirost
und tiefes
Blech
Schweine-
schulter 180 2 170 2 120 - 150 Auf einem
tiefen
Blech
Schweins-
haxe 180 2 160 2 100 - 120 2 Stück
auf einem
tiefen
Blech
Lamm 190 2 190 2 110 - 130 Keule
Hähnchen 200 2 200 2 70 - 85 ganz
Pute 180 1 160 1 210 - 240 Ganz
Ente 175 2 160 2 120 - 150 Ganz
Gans 175 1 160 1 150 - 200 Ganz
Hasenbra-
ten 190 2 175 2 60 - 80 Zerlegt
Hase 190 2 175 2 150 - 200 Zerlegt
Fasan 190 2 175 2 90 - 120 Ganz
Fisch
Speise
Ober-/Unterhitze Umluft
Dauer (Min.) Bemerkun-
gen
Temperatur
(°C) Einschub-
ebene Temperatur
(°C) Einschub-
ebene
Forelle/
Seebrasse 190 2 175 2 (1 und
3) 40 - 55 3 - 4 Fi-
sche
Thunfisch/
Lachs 190 2 175 2 (1 und
3) 35 - 60 4 - 6 Filets
13
13


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