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Grilltabelle
Achtung! Grillen Sie nur bei geschlossener Backofen-
tür.
Verwenden Sie zum Braten den Einlegerost (je
nach Version Zubehör oder Sonderzubehör) in
der Grillwanne. Geben Sie etwas Wasser in die
Grillwanne, so wird der Fleischsaft aufgefangen
und der Backofen bleibt sauberer.
Die Grillstücke sollten möglichst gleich dick sein,
mindestens 2 bis 3 cm. So bräunen sie gleichmä-
ßig und bleiben schön saftig. Steaks immer unge-
salzen grillen. Die Grillstücke direkt auf den Rost
legen.
Gerichte Einschubebene Temperatur
in °C
Flächengrill
in Min.
1.Seite/2.Seite
Flächengrill +
Umluft in Min.
1.Seite/2.Seite
Garzeit gesamt
in Min.
Schweinebauch in Scheiben 3 180 - 200 6 / 4
5 / 5 10
Schaschlik 3 190
8 / 8 16
Bratwurst 3 200
5 / 4 9
Merguez (Grillwurst) 3 200
6 / 6 12
Brathuhn* 2 (nicht vorheizen) 180
30 / 30 60
Hähnchenschenkel 3 180 20 / 20
15 / 15 30 - 40
Spare Ribs 3 180 - 200 15 / 15
12 / 12 24 - 30
Schweinshaxe** 2 150/200 50 - 60
Forellen 3 180 - 200
8 / 8 16
Gemüsespieße 3 200
7 / 7 14
Garnelenspieße 3 175
7 / 7 14
Überbacken und Gratinieren
Belegtes Toastbrot 3 190 5 - 7
Crème caramel*** 4 (nicht vorheizen) 250
Crème brulée*** 4 (nicht vorheizen) 250
Kuchen mit Baiser*** 3 (nicht vorheizen) 250
* Bei Geräten mit Drehspieß verwenden Sie am besten den Drehspieß in der Betriebsart Grill.
** Die Schweinshaxe nicht drehen. Stellen Sie die Temperatur für die letzten 15 - 20 Minuten hoch.
*** Bei diesem Gargut muss nach gewünschtem Bräunungsgrad gratiniert oder überbacken werden.
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