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Gargut Heißluftgrillen (erster Schritt:
Fleisch garen)
Vital-Dampf (zweiter Schritt: Gemü-
se hinzufügen)
Tempera-
tur (°C)
Dauer
(Min.)
Ebene Tempera-
tur (°C)
Dauer
(Min.)
Ebene
Schweine-
braten 1 kg
Kartoffeln,
Gemüse,
Soße
180 60 - 70 Fleisch: 1 99 30 - 40 Fleisch: 1
Gemüse: 3
Kalbsbra-
ten 1 kg
Reis, Ge-
müse
180 50 - 60 Fleisch: 1 99 30 - 40 Fleisch: 1
Gemüse: 3
11.10 Feuchtgaren - Feuchtigkeit, hoch
Gargut Temperatur (°C) Dauer (Min.) Ebene
Pudding/Flan in
Portionsschalen
1)
90 35 - 45 2
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)
Bei geschlossener Tür noch eine halbe Stunde nachziehen lassen.
11.11 Feuchtgaren - Feuchtigkeit, mittel
Gargut Temperatur (°C) Dauer (Min.) Ebene
Verschiedene
Brote 500 - 1000
g
180 - 190 45 - 60 2
Brötchen 180 - 200 25 - 35 2
Süßes Brot 160 - 170 30 - 45 2
Backwaren aus
süßem Hefeteig
170 - 180 20 - 35 2
DEUTSCH 41
41


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