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Gargut Temperatur (°C) Dauer (Min.) Ebene
Gebackene Eier
1)
90 - 110 15 - 30 2
Terrine
1)
90 40 - 50 2
Fischfilet, dünn 85 15 - 25 2
Fischfilet, dick 90 25 - 35 2
Kleiner Fisch bis 350
g
90 20 - 30 2
Fisch bis 1000 g 90 30 - 40 2
Ofenknödel 120 - 130 40 - 50 2
1)
Eine halbe Stunde mit geschlossener Tür weitergaren.
11.5 Intervall-Dampf
Gargut Temperatur (°C) Dauer (Min.) Ebene
Schweinebraten 1000
g
160 - 180 90 - 100 2
Roastbeef 1000 g 180 - 200 60 - 90 2
Kalbsbraten 1000 g 180 80 - 90 2
Hackbraten, roh, 500
g
180 30 - 40 2
Geräucherter
Schweinerücken
600-1000 g (2 Stun-
den durchziehen las-
sen)
160 - 180 60 - 70 2
Hähnchen 1000 g 180 - 210 50 - 60 2
Ente 1500 - 2000 g 180 70 - 90 2
Gans 3000 g 170 130 - 170 1
Kartoffelgratin 160 - 170 50 - 60 2
Nudelauflauf 170 - 190 40 - 50 2
Lasagne 170 - 180 45 - 55 2
Verschiedene Brote
500 - 1000 g
180 - 190 45 - 60 2
Brötchen 180 - 210 25 - 35 2
Backfertige Brötchen 200 15 - 20 2
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