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Speise Dicke der Lebens-
mittel
Menge für 4
Personen (g)
Temperatur
(°C)
Dauer
(Min.)
Ein-
schub-
ebene
Möhren 0,5 cm dicke Schei-
ben
700 - 800 95 35 - 45 3
Knollensel-
lerie
1 cm dicke Scheiben 700 - 800 95 45 - 50 3
Fenchel 1 cm dicke Scheiben 700 - 800 95 35 - 45 3
Kartoffeln 1 cm dicke Scheiben 800 - 1000 95 35 - 45 3
Artischo-
ckenherzen
geviertelt 400 - 600 95 45 - 55 3
10.7 SousVide Garen: Obst
und Süßes
Obst schälen, Samen entfernen und
ggf. entkernen
Damit Äpfel und Birnen ihre Farbe
behalten, legen Sie sie in Wasser mit
Zitronensaft, nachdem Sie sie
gesäubert und geschnitten haben.
Für bessere Ergebnisse garen Sie die
Lebensmittel sofort nach der
Zubereitung.
Speise Dicke der Lebensmit-
tel
Menge für 4
Personen (g)
Temperatur
(°C)
Dauer
(Min.)
Ein-
schu
bebe-
ne
Pfirsich halbiert 4 Stück 90 20 - 25 3
Pflaumen halbiert 600 g 90 10 - 15 3
Mango in ca. 2 x 2 cm große
Würfel geschnitten
2 Stück 90 10 - 15 3
Nektarinen halbiert 4 Stück 90 20 - 25 3
Ananas 1 cm dicke Scheiben 600 g 90 20 - 25 3
Apfel geviertelt 4 Stück 95 25 - 30 3
Birne halbiert 4 Stück 95 15 - 30 3
Vanille-
creme
350 g in jedem Beutel 700 g 85 20 - 22 3
10.8 Dampfgaren
Verwenden Sie nur hitze- und
korrosionsbeständiges Kochgeschirr
oder Kochgeschirr aus Stahl.
Wenn Sie auf mehr als einer Ebene
garen, achten Sie darauf, dass zwischen
den Rosten ein Abstand vorhanden ist,
damit der Dampf zirkulieren kann.
Beginnen Sie mit einem kalten Backofen,
es sei denn, dass in der Tabellen unten
das Vorheizen empfohlen wird.
www.aeg.com30
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