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FLEISCH (°C) (Min.)
Ente, ganz 175 120 –
150
Gans, ganz, Nutzen
Sie die erste Ein-
schubebene
175 150 –
200
Kaninchen, in Stü-
cke geschnitten
190 60 – 80
Kaninchen, in Stü-
cke geschnitten
190 150 –
200
FLEISCH (°C) (Min.)
Fasan, ganz 190 90 – 120
Nutzen Sie die zweite Einschubebene.
Stellen Sie die Temperatur auf 190 °C ein.
FISCH (Min.)
Forelle / Seebras-
se
40 – 55 3 - 4 Fische
Thunfisch / Lachs 35 – 60 4 - 6 Filets
GRILL
Leeren Backofen vorheizen.
Nutzen Sie die dritte Einschubebene.
Stellen Sie die Temperatur auf 250 °C ein.
GRILL (kg) (Min.)
Erste Seite
(Min.)
Zweite Seite
Filetsteaks, 4 Stück 0.8 12 - 15 12 - 14
Rindersteak, 4 Stück 0.6 10 - 12 6 - 8
Würstchen, 8 - 12 - 15 10 - 12
Schweinekoteletts, 4 Stück 0.6 12 - 16 12 - 14
Hähnchen, halbiert, 2 1 30 - 35 25 - 30
Spieße, 4 - 10 - 15 10 - 12
Hähnchenbrust, 4 Stück 0.4 12 - 15 12 - 14
Frikadellen, 6 0.6 20 - 30 -
Fischfilet, 4 Stück 0.4 12 - 14 10 - 12
Belegte Toastbrote, 4 - 6 - 5 - 7 -
Toast, 4 - 6 - 2 - 4 2 - 3
OBER-/UNTERHITZE - EMPFOHLENES ZUBEHÖR
Verwenden Sie die dunklen und nicht reflektierenden Formen und Behälter. Sie haben eine bessere
Wärmeabsorption als helle Farbe und reflektierende Schüsseln.
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