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Gargut Temperatur (°C) Dauer (Min.) Ebene
Linsen, braun und
grün (Verhältnis
Wasser/Linsen
2:1)
99 55 - 60 2
Milchreis (Ver-
hältnis Milch/Reis
2,5:1)
99 40 - 55 2
Grießpudding
(Verhältnis Milch/
Grieß 3,5:1)
99 20 - 25 2
1)
Das Wasser/Reis-Verhältnis kann je nach Reistyp variieren.
Obst
Gargut Temperatur (°C) Dauer (Min.) Ebene
Apfelscheiben 99 10 - 15 2
Heiße Beeren 99 10 - 15 2
Obstkompott 99 20 - 25 2
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
DEUTSCH 27
27


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