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BEILAGEN
Stellen Sie die Temperatur auf 99
°C ein.
(Min.)
35 - 45 Kartoffelknödel
35 - 45 Reis, Verhältnis Wasser/Reis
1:1, das Wasser-/Reis-Ver-
hältnis kann je nach Reistyp
variieren
40 - 50 Polenta, Flüssigkeitsverhält-
nis 3:1
40 - 55 Milchreis, Verhältnis Milch/
Reis 2,5:1
45 - 55 Kartoffeln mit Schale, mit-
telgroß
55 - 60 Linsen, braun und grün,
Verhältnis Wasser/Linsen
2:1
OBST
Stellen Sie die Temperatur auf 99
°C ein.
(Min.)
10 - 15 Apfelscheiben
10 - 15 Heiße Beeren
10 - 20 Schokolade schmelzen
20 - 25 Obstkompott
FISCH
(Min.) (°C)
15 - 20 Fischfilet, dünn 75 - 80
20 - 25 Garnelen, frisch 75 - 85
20 - 30 Muscheln 100
20 - 30 Lachsfilets 85
20 - 30 Forelle, 0,25 kg 85
30 - 40 Garnelen, gefroren 75 - 85
40 - 45 Lachsforelle, 1 kg 85
FLEISCH
(Min.) (°C)
15 -
20
Chipolatas 80
20 -
30
Bayerische Weiß-
wurst / Weißwurst
80
20 -
30
Wiener 80
25 -
35
Hähnchenbrust, po-
chiert
90
55 -
65
Gekochter Schinken,
1 kg
99
60 -
70
Hähnchen, pochiert 1
- 1,2 kg
99
70 -
90
Kasseler, pochiert 90
80 -
90
Kalb / Schweinelen-
de, 0,8 - 1 kg
90
110 -
120
Tafelspitz 99
DEUTSCH 27
27


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