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DE17
Blätterteigtört-
chen, Salziges
Blätterteigge-
bäck
Ja 3 190-200 20-30
Fettpfanne / Kuchen-
blech
Ja 1-4 180-190 20-40
Ebene 4: Form auf Rost
Ebene 1: Fettpfanne /
Kuchenblech
Lasagne, überba-
ckene Pasta, Can-
nelloni, Aufläufe
Ja 3 190-200 45-55 Form auf Rost
Lamm, Kalb,
Rind, Schwein
1kg
Ja 2 180-190 80-120
Fettpfanne oder Form
auf Rost
Hähnchen,
Kaninchen, Ente
1kg
Ja 3 200-220 50-100
Fettpfanne oder Form
auf Rost
Puter, Gans 3 kg Ja 2 190-200 80-130
Fettpfanne oder Form
auf Rost
Fisch gebacken /
in Folie (Filet,
ganz)
Ja 3 180-200 40-60
Fettpfanne oder Form
auf Rost
Gefülltes
Gemüse (Toma-
ten, Zucchini,
Auberginen)
Ja 2 170-190 30-60 Form auf Rost
Röstbrot - 5 3 (Oben) 3-6 Rost
Fischfilets, -stü-
cke
- 4 2 (Mitte) 20-30
Ebene 4: Rost (Gargut
nach halber Garzeit
wenden)
Ebene 3: Fettpfanne mit
Wasser
Bratwurst,
Fleischspieße,
Rippchen, Ham-
burger
- 5
2-3
(Mitte-
Oben)
15-30
Ebene 5: Rost (Gargut
nach halber Garzeit
wenden)
Ebene 4: Fettpfanne mit
Wasser
Brathähnchen
1-1,3 kg
- 2
2 (Mitte) 55-70
Ebene 2: Rost (Gargut
nach zwei Dritteln der
Garzeit wenden)
Ebene 1: Fettpfanne mit
Wasser
3 (Oben) 80-110
Ebene 2: Drehspieß (falls
vorgesehen)
Ebene 1: Fettpfanne mit
Wasser
Roastbeef eng-
lisch 1 kg
- 3 2 (Mitte) 35-45
Form auf Rost (Gargut
bei Bedarf nach zwei
Dritteln der Garzeit
wenden)
Lammkeule,
Schweinshaxe
- 3 2 (Mitte) 60-90
Fettpfanne oder Form
auf Rost (Gargut bei
Bedarf nach zwei Drit-
teln der Garzeit wen-
den)
Rezept Betriebsart Vorheizen Einschubebene
(von unten)
Temp.
(°C)
Zeit
(Min.)
Zubehör und Hinweise
17


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