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Lebens-
mittel
Gewicht Menge
für 4 Per-
sonen (g)
Tempera-
tur (°C)
Dauer
(Min.)
Stu-
fe
Wasser in
der Was-
serschub-
lade (ml)
Kartof-
feln
1 cm dicke
Scheiben
800 - 1000 95 35 - 45 3 700
Artischo-
ckenher-
zen
Geviertelt 400 - 600 95 45 - 55 3 800
11.6 Früchte
Obst schälen, Samen entfernen und
ggf. entkernen
Damit Äpfel und Birnen ihre Farbe be-
halten, legen Sie sie in Wasser mit Zit-
ronensaft, nachdem Sie sie gesäubert
und geschnitten haben.
Für bessere Ergebnisse garen Sie die
Lebensmittel sofort nach der Zuberei-
tung.
Le-
bens-
mittel
Gewicht Menge für
4 Personen
(g)
Tempera-
tur (°C)
Dauer
(Min.)
Stu
fe
Wasser in
der Was-
serschub-
lade (ml)
Pfirsich Halbiert 4 Früchte 90 20 - 25 3 400
Pflau-
men
Halbiert 600 g 90 10 - 15 3 300
Mango In ca. 2 x 2 cm
große Würfel
geschnitten
2 Früchte 90 10 - 15 3 300
Nekta-
rine
Halbiert 4 Früchte 90 20 - 25 3 400
Ananas 1 cm dicke
Scheiben
600 g 90 20 - 25 3 400
Apfel Geviertelt 4 Früchte 95 25 - 30 3 500
Birne Halbiert 4 Früchte 95 15 - 30 3 500
11.7 Wassertabelle für das Sous Vide Garen
Temperatur (°C) Wasser in der Wasser-
schublade (ml)
Dauer
1)
(Min.)
50 500 120
50 600 190
55 550 120
55 650 190
60 600 120
60 700 190
65 350 30
26
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