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GARTABELLE
SPEISEN
Betriebsart Vorheizen
Ebene
(von unten)
Bräunungsstu
fe
Te m p e r a t u r
(°C)
Garzeit
(Minuten)
Lamm, Hammel
X 2
2
200 90 - 110
X 2 2 200 90 - 110
Braten
(Kalb, Schwein, Rind)
(1 kg)
X 2
2
200
100 - 110
X 2 2 200 100 - 110
Hähnchen, Kaninchen,
Ente
X 2
2
200 80 - 90
X 2 2 200
80 - 90
Truthahn
(3-4 kg)
X 1
3
200 160 - 180
X 1 3 200 160 - 180
Gans (2 kg)
X 2
3
200 100 - 130
X 2 3
200
100 - 130
(FISCH, GANZ)
(1-2 kg)
Meerbrasse, Seebarsch, Thunfisch,
Lachs, Kabeljau
X 2
1
200 50 - 60
X 2 1 190 50 - 60
(FISCH, IN SCHNITTEN)
(1 kg)
Schwertfisch, Thunfisch
X 2
-
200 50 - 60
X 2 - 190 50 - 60
Paprika und Tomaten, gefüllt
X 2
-
200 60 - 70
X 2 - 190 60 - 70
Röstkartoffeln
X 2 3
200
50 - 60
X 2 3 200 50 - 60
Pizza - Brot
P1
X 2 -
260 - 240
15 - 20
P2
X 2 - 220 - 240 15 - 20
P1
X 1-3 -
260 - 240
20 - 30
P2
X 1-3 -
220 - 240
20 - 30
Hefekuchen
X 2
-
170 40 - 50
X 2 - 180 40 - 50
Gefüllter Kuchen
(Käsekuchen)
X 2
-
190 70 - 90
X 2 - 180 70 - 90
Mürbeteigkuchen
X 2
-
180
50 - 60
X 2 -
180
50 - 60
Apfelstrudel
X 2
-
200
50 - 60
X 2 - 190 50 - 60
Plätzchen
X 2
-
160 30 - 40
X 1-3 - 150 30 - 40
F
L
EI
S
C
H
F
I
S
C
H
G
E
M
Ü
S
E
P
I
Z
Z
A
B
R
O
T
K
U
C
H
E
N
H
E
I
S
S
L
U
F
T
U
S
W
GRILL-GARTABELLE
Hinweis: GRILL, die Fleischstücke nach halber Garzeit wenden.
SPEISEN
Betriebsart Vor hei zen
Ebene
(von unten)
Bräunungss
tufe
Te m p e r a t u r
(°C)
Garzeit
(Minuten)
Beignets
X 2
-
190
40 - 50
X 1-3 - 180 40 - 50
Salzgebackenes
X 2
-
200 50 - 60
X 2 - 180 50 - 60
Obstkuchen,
z. B. Ananas-, Pfirsichtorten
X 2
-
180 50 - 60
X 2 - 180 50 - 60
Baiser
X 2
-
120 150 - 180
X 1-3 - 120 150 - 180
Vol-au-vents
X 2
-
200 30 - 40
X 2 -
190
30 - 40
Soufflés
X 2
-
200 50 - 60
X 2 - 190 50 - 60
Lasagne
X 2
1
200 50 - 60
X 2 - 190 50 - 60
SPEISEN Betriebsart Vorheizen
Ebene
(von unten)
Leistungsstufe Garzeit
(Minuten)
Rumpsteak X 3-4 4-5 40 - 50
Wiener Schnitzel X 3-4 4-5 30 - 40
Bratwurst X 3-4 4-5 30 - 40
Schweinekoteletts X 3-4 4-5 30 - 40
Hähnchenschenkel X 3-4 4-5 40 - 50
Fleischspieße X 3-4 4-5 40 - 50
Rippchen X 3-4 4-5 40 - 50
1/2 Hähnchen X 3 4-5 50 - 60
1/2 Hähnchen X 2 3-4 50 - 60
Ganzes Hähnchen X 2 2-3 60 - 70
Braten
(Schwein, Rind)
X 2 3 70 - 80
Ente X 2 3 80 - 90
Lammkeule X 2 3 70 - 80
Roastbeef X 2 3 50 - 60
Röstkartoffeln X 3 3-4 50 - 60
Fisch (Meerbrasse, Forelle) X 2 2-3 50 - 60
Fisch (Schnitten) X 3-4 4-5 30 - 40
K
U
C
H
E
N
H
E
I
S
S
L
U
F
T
U
S
W
F
L
EI
S
C
H
F
I
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C
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3


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