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90
LEITTEMPERATUR UND ZEITTABELLE ZUM KOCHEN
SPEISEN Betriebsart
“Halter-Position
vom Boden”
Traditionelles Koch-System Heißluft-Koch-System
“TempTeratur
in °C”
“Garzeit in
Minuten”
“TempTeratur
in °C”
“Garzeit in
Minuten”
Schwein, Kalb
(Braten) etc.
200 ÷ 225 100÷ 150 175 ÷ 180 90 ÷ 120
Filet, Roastbeef
200 ÷ 240 60 ÷ 90 210 ÷ 225 40 ÷ 70
(4) Geflügel (Gans,
Ente, Truthahn,
Huhn) im Ganzen
1° oder 2° 200 ÷ 240 60 ÷ 180 180 ÷ 220 90 ÷ 150
Huhn (geviertelt,
Flügel, Hamburger,
Steak)
2° oder 3° -- -- 200 ÷ 230
10 ÷ 30
für jede Seite
(4) Wild
210 ÷ 230 80 ÷ 100 180 ÷ 200 60 ÷ 100
Fisch
180 ÷ 190 35 ÷ 45 175 ÷ 180 25 ÷ 45
Kuchen
170 ÷ 200 35 ÷ 60 165÷ 190 30 ÷ 60
Gebäck
170 ÷ 200 10 ÷ 20 170 ÷ 190 10 ÷ 15
Pizza
210 ÷ 240 15 ÷ 20 200 ÷ 210 10 ÷ 12
Pizza (mehrere
Ebenen)
2° & 3° oder
2° & 4°
-- -- 200 ÷ 210 15 ÷ 20
Brot Toas
L2 3 ÷ 7 -- --
Warnhinweise für das Heißluft-Kochen - Blech-Position:
- für das Garen auf einer Ebene 2. Halterung vom Boden ab benutzten; (unter
Einsatz von
)
- für das Garen auf 2 Ebenen 2. - 4. Halterung vom Boden ab benutzten; (unter
Einsatz von
)
- für das Garen auf 2 Ebenen 2. - 4. Halterung vom Boden ab benutzten; (unter
Einsatz von )(7)für das Garen auf 3 Ebenen 2.-3 und 4. Halterung vom Boden
ab benutzten (unter Einsatz von
)
- (4) die Zeit ist von der Größe des Geflügels abhängig, (40 ÷ 45 min pro kg).
WICHTIG: Die Garzeiten setzen einen vorgeheizten Ofen voraus.
46


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