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Speise Temperatur (°C) Dauer (Min.) Ebene
Pudding/Flan in Por-
tionsschalen
1)
90 35 - 40 2
Gebackene Eier
1)
90 30 - 40 2
Terrine
1)
90 40 - 50 2
Dünnes Fischfilet 85 15 - 25 2
Dickes Fischfilet 90 25 - 35 2
Kleiner Fisch bis 350
g
90 25 - 35 2
Ganzer Fisch bis
1000 g
90 35 - 45 2
1)
Eine halbe Stunde mit geschlossener Tür weitergaren.
Aufwärmen
Speise Temperatur (°C) Dauer (Min.) Ebene
Knödel 85 25 - 35 2
Nudeln 85 20 - 25 2
Reis 85 20 - 25 2
Tellergerichte 85 20 - 25 2
11.14 Intervall-Dampf
Etwa 300 ml Wasser zugeben.
Speise Temperatur (°C) Dauer (Min.) Ebene
Schweinebraten 1000
g
160 - 180 90 - 100 2
Roastbeef/Filet 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
DEUTSCH 43
43


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