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Gargut Temperatur (°C) Dauer (Min.) Ebene
Schokolade
schmelzen
99 10 - 20 2
Fisch
Gargut Temperatur (°C) Dauer (Min.) Ebene
Forelle, ca. 250 g 85 20 - 30 2
Garnelen, frisch 85 20 - 25 2
Garnelen, gefro-
ren
85 30 - 40 2
Lachsfilets 85 20 - 30 2
Lachsforelle, ca.
1000 g
85 40 - 45 2
Muscheln 99 20 - 30 2
Plattfischfilet 80 15 2
Fleisch
Gargut Temperatur (°C) Dauer (Min.) Ebene
Gekochter Schinken,
1000 g
99 55 - 65 2
Hähnchenbrust, po-
chiert
90 25 - 35 2
Hähnchen, pochiert,
1000 - 1200 g
99 60 - 70 2
Kalbs-/Schweinerü-
cken ohne Knochen,
800 - 1000 g
90 80 - 90 2
Kasseler, pochiert 90 70 - 90 2
Tafelspitz 99 110 - 120 2
Chipolatas 80 15 - 20 2
Bayerische Weißwurst 80 20 - 30 2
Wiener 80 20 - 30 2
Eier
Gargut Temperatur (°C) Dauer (Min.) Ebene
Eier, hart gekocht 99 18 - 21 2
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