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Fleisch, Fisch, Meeresfrüchte, Gemü-
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gart. Stellen Sie die Temperatur auf
50 °C - 95 °C.
Sous Vide Rezepte Liste mit automatischen Programmen.
Sous Vide Garen ist von der
Sous-vide-Technologie (franzö-
sisch für „unter Vakuum“) abge-
leitet. Es handelt sich um eine
Garmethode bei der die Speisen
in einen Vakuumbeutel einge-
schweißt und bei niedrigen Tem-
peraturen gegart werden.
Untermenü von: Reinigungsassistent
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Verfahren zur Backofenreinigung mit
Dampf.
Entkalkung
Verfahren zur Reinigung des Dampf-
generators.
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