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GERICHT
Ober-/Unterhitze
Heißluft mit Ringheiz-
körper
Garzeit
[Min.]
Anmerkungen
Einschub-
ebene
Tempe-
ratur
[°C]
Einschub-
ebene
Tempe-
ratur
[°C]
Roastbeef, eng-
lisch, medium
2 210 2 200 60-70 Kombirost
Roastbeef, eng-
lisch, durch
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 Ganze
Pute 2 180 2 160 210-240 Ganze
Ente 2 175 2 220 120-150 Ganze
Gans 2 175 1 160 150-200 Ganzer
Hasenbraten 2 190 2 175 60-80 Zerlegter
Hase 2 190 2 175 150-200 Zerlegter
Fasan 2 190 2 175 90-120 Ganzer
FISCH
GERICHT
Ober-/Unterhitze
Heißluft mit Ringheiz-
körper
Garzeit
[Min.]
Anmerkungen
Einschub-
ebene
Tempe-
ratur
[°C]
Einschub-
ebene
Tem-
peratur
[°C]
Forelle/Seebras-
se
2 190 2 175 40-55 3-4 Fische
Thunfisch/Lachs 2 190 2 175 35-60 4-6 Filets
Grillstufe 1
Den leeren Backofen 10 Minuten vorhei-
zen.
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
27
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27


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