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Garzeiten, Temperaturen und Mengen
Die im Folgenden aufgeführten Zeiten, Temperaturen und Mengen sind nur
Anhaltswerte. Sie können in Abhängigkeit der Beschaffenheit des Garguts
mehr oder weniger variieren.
Kartoffeln / Pom-
mes
Menge in
Gramm
Zeit in
Minuten
Temperatur
in °C
Wenden
/ Schüt-
teln
Zusatzin-
formation
Dünne tiefgekühl-
te Pommes
200 - 300 18 - 20 200 Ja
Dicke tiefgekühlte
Pommes
200 - 300 20 - 25 200 Ja
Kartoffelgratin 300 20 - 25 200 Ja Passendes
Gefäß ver-
wenden
Fügen Sie frischen Kartoffeln etwas Öl hinzu, sie werden dann knuspriger und
verkleben nicht. Fügen Sie das Öl zu, nachdem Sie die Kartoffeln geschnitten
haben und bevor Sie die Kartoffeln in den Einschub füllen. Durch das anschlie-
ßende Umrühren wird das Öl auf den Schnittstellen verteilt. Lassen Sie überfl üssiges
Öl vor dem Einfüllen in den Einschub abtropfen.
Fleisch, Gefl ügel und Mee-
resfrüchte
Menge in
Gramm
Zeit in
Minuten
Tempera-
tur in °C
Wenden /
Schütteln
Steak 100 - 300 10 - 15 180
Schweinekotelett 100 - 300 10 - 15 180
Hamburger 100 - 300 10 - 15 180
Hähnchenschenkel 100 - 300 25 - 30 180
Hähnchenbrust 100 - 300 15 - 20 180
Hänchennuggets, gefroren 100 - 300 6 - 10 200 ja
Fischstäbchen, gefroren 100 - 250 6 - 10 200 ja
Panierter Backkäse, gefroren 100 - 250 8 - 10 180 ja
Garzeiten, Temperaturen und Mengen
19


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