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Back- und Grilltipps
Speisen Zubehör Funktion Einschubebene Temperatur
(°C)
Dauer(Min.)
Kuchen Runde Form 2. 140-160 30-45
Brot
Universalblech 2. 180-200 10-20
Universalblech 3. 170-190 10-20
Universalblech 3. und 1. 160-180 10-20
Dünne Pizza (kalt) Universalblech 2. 190-210 15-25
Dicke Pizza (kalt)
Universalblech 2. 180-200 20-30
Universalblech +
Kombirost 3. und 1. 170-190 25-35
Brotscheiben
(9 Stück)
Kombirost 3. 160-170 10-15
Kombirost 3. und 1. 160-180 15-25
Wurst Kombirost 3. 160-180 10-15
Rippchen Kombirost 3. 200-220 20-35
Schweinfleisch Universalblech 2. 190-210 70-85
Universalblech 1. 180-200 55-70
Rindersteak
(3 cm dick) Universalblech 2. 190-210 20-35
Kleines Hühnchen
(ca. 1,2 kg) Kombirost 2. 200-220 50-60
Hühnchen (ca.1,6 kg) Kombirost 2. 190-210 50-60
Kleine Hühnchenstücke
(ca .150 g) Kombirost 3. 200-220 30-40
Gans (ca. 3.5 kg) Kombirost 2. 170-190 60-70
Großes Stück Lamm
mit
Knochen (ca.1,2 kg)
Universalblech 2. 170-190 60-70
Fisch (ca. 1 kg) Kombirost 2. 200-220 30-40
Fisch (ca. 1,5 kg) Kombirost 2. 180-200 40-50
32


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