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Rindfleisch
Gargut Dicke der
Lebensmit-
tel
Menge für 4
Personen (g)
Temperatur
(°C)
Dauer (Min.) Ebene
Rinderfilet,
medium
4 cm 800 60 110 - 120 2
Rinderfilet,
durch
4 cm 800 65 90 - 100 2
Kalbsfilet,
medium
4 cm 800 60 110 - 120 2
Kalbsfilet,
durch
4 cm 800 65 90 - 100 2
Lamm/Wild
Gargut Dicke der
Lebensmittel
Menge für 4
Personen (g)
Temperatur
(°C)
Dauer (Min.) Ebene
Lamm, eng-
lisch
3 cm 600 - 650 60 180 - 190 2
Lamm, medi-
um
3 cm 600 - 650 65 105 - 115 2
Wildschwein 3 cm 600 - 650 90 60 - 70 2
Hasenbraten,
ohne Kno-
chen
1,5 cm 600 - 650 70 50 - 60 2
Geflügel
Gargut Dicke der
Lebensmittel
Menge für 4
Personen (g)
Temperatur
(°C)
Dauer (Min.) Ebene
Hähnchen-
brust, ohne
Knochen
3 cm 750 70 70 - 80 2
Entenbrust,
ohne Kno-
chen
2 cm 900 60 140 - 160 2
Putenbrust,
ohne Kno-
chen
2 cm 800 70 75 - 85 2
11.5 SousVide Garen: Fisch
und Meeresfrüchte
Richten Sie sich nach der Tabelle, um
nicht ausreichend gegarte Speisen zu
vermeiden. Die Fischportionen sollten
nicht dicker sein, als in der Tabelle
angegeben.
Tupfen Sie die Fischfilets mit einem
Küchenpapier trocken, bevor Sie sie
in den Vakuumbeutel geben.
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