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Parameter je nach Ihren persönlichen
Vorlieben ändern.
Lebensmit-
telart
Garmethode Gargrad Dicke/
Menge der
Lebensmittel
Kern-/
Gartempe-
ratur (°C)
Garzeit (Min.)
Beefsteak Sous-vide blutig 2 cm 50 - 54 45 - 90
4 cm 100 - 150
6 cm 180 - 250
rosa 2 cm 55 - 60 45 - 90
4 cm 100 - 150
6 cm 180 - 250
durch 2 cm 61 - 68 45 - 90
4 cm 100 - 150
6 cm 180 - 250
Hähnchen-
brust
Sous-vide durch 200 - 300 g 64 - 72 45- 60
Pochieren durch 68 - 74 35 - 45
Hähnchen-
schenkel
Pochieren durch 200 - 300 g 78 - 85 30 - 60
Schweine-
steak
Sous-vide durch 2 cm 60 - 66 35 - 60
Schweine-
lende
Sous-vide durch 4 - 5 cm 62 - 66 60 - 120
Lammfilet Sous-vide rosa 2 cm 56 - 60 35 - 60
durch 64 - 68 40 - 65
Lammrü-
cken (ohne
Knochen)
Sous-vide rosa 200 - 300 g 56 - 60 60 - 120
durch 64 - 68 65 - 120
Lachs Sous-vide glasig 2 cm 46 - 52 20 - 45
3 cm 46 - 52 35 - 50
Pochieren glasig 2 cm 55 - 68 20 - 35
3 cm 55 - 68 25 - 45
Thunfisch Sous-vide glasig 2 cm 45 - 50 35 - 50
Shrimps Sous-vide glasig 1 - 2 cm 50 - 56 25 - 45
DEUTSCH 65
65


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