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Richtwerte für Garzeiten und Temperaturen
Temperaturen und Garzeiten sind vom persönlichen Geschmack sowie Dicke, Art und Beschaf-
fenheit der Nahrungsmittel abhängig. Folgende Angaben dienen als Empfehlungen. Prüfen
Sie die Nahrungsmittel eventuell während des Garvorgangs, um die gewünschte Beschaffen-
heit zu erreichen.
• Stellen Sie zum Aufwärmen oder für Sandwich eine niedrige Temperatur (SANDWICH) ein.
• Bei mittleren Temperaturen garen Sie empfindliche, feine Meeresfrüchte und Muscheln.
• Hohe Temperaturen (SEAR) sind für Fleisch und Geflügel geeignet.
Hinweis: Die hier angegebenen Zeiten wurden für das Grillen mit geschlossenem Deckel
ermittelt, wobei der Deckel leicht auf den Nahrungsmitteln aufliegt.
Grillgut Garzeit Temperatur
Rind, Lendenstück 1-2 Min. (roh, blutig)
3-4 Min. (medium)
5-6 Min. (gut durch)
hoch
Rind, Minutensteak 1-2 Min. hoch
Rind, Hamburger Pasteten 4-6 Min. niedrig
Schwein, verschiedene Stücke 4-6 Min. hoch
Lamm, Lendenstück 3-4 Min. hoch
Lamm, Schnitzel, Beinscheiben 4 Min. hoch
Hähnchenbrust 6 Min. durchbraten hoch
Hähnchenschenkel 4-5 Min. hoch
Wurst 3-7 Min.
abhängig von der Dicke
hoch
Sandwich oder Foccacia 3-5 Min.
goldbraune Kruste
niedrig
Gemüse, 1 cm dick
(z. B. Aubergine, Zucchini, Süßkartoffel)
3-5 Min. mittel
Fisch 2-5 Min. mittel
18


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