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angegebenen Gewicht ab, ändert sich
die Gardauer.
Wenn Sie mehrere Vakuumbeutel
garen, legen Sie die Vakuumbeutel so
auf den Rost, dass sie nicht
aufeinander liegen.
11.4 SousVide Garen: Fleisch
Richten Sie sich nach den Tabellen,
um nicht ausreichend gegarte
Speisen zu vermeiden. Das Fleisch
sollte nicht dicker sein, als in der
Tabelle angegeben.
Die in den Tabellen angegebene
Gardauer ist die Mindestdauer. Die
Gardauer kann je nach persönlichen
Vorlieben verlängert werden.
Verwenden Sie nur Fleisch ohne
Knochen, um eine Beschädigung des
Vakuumbeutels zu vermeiden.
Damit Hähnchenfilets besser
schmecken, braten Sie sie vor und
nach dem Vakuumieren auf der
Hautseite an.
Rindfleisch
Gargut Dicke der
Lebensmit-
tel
Menge für 4
Personen (g)
Temperatur
(°C)
Dauer (Min.) Ebene
Rinderfilet,
medium
4 cm 800 60 110 - 120 3
Rinderfilet,
durch
4 cm 800 65 90 - 100 3
Kalbsfilet,
medium
4 cm 800 60 110 - 120 3
Kalbsfilet,
durch
4 cm 800 65 90 - 100 3
Lamm/Wild
Gargut Dicke der
Lebensmittel
Menge für 4
Personen (g)
Temperatur
(°C)
Dauer (Min.) Ebene
Lamm, eng-
lisch
3 cm 600 - 650 60 180 - 190 3
Lamm, medi-
um
3 cm 600 - 650 65 105 - 115 3
Wildschwein 3 cm 600 - 650 90 60 - 70 3
Hasenbraten,
ohne Kno-
chen
1,5 cm 600 - 650 70 50 - 60 3
Geflügel
Gargut Dicke der
Lebensmittel
Menge für 4
Personen (g)
Temperatur
(°C)
Dauer (Min.) Ebene
Hähnchen-
brust, ohne
Knochen
3 cm 750 70 70 - 80 3
DEUTSCH 33
33


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