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DE 28
VERWENDUNG
„Dampf“-Tabellen
Dampfgaren und Niedr. Temp. Dampfgaren
Verwenden Sie die Einstellungen und Zeiten in dieser Tabelle zur
Orientierung beim Dampfgaren. Befüllen Sie immer
den Wasserbehälter mit Frischwasser bis zur Höchstmarkierung.
Speise
Temperatur
Zeit
(Min.)
Zubehör (Einschubleiste)
Brokkoliröschen 100 °C 15 - 25 Perforierte Dampfschale (2)
Ganze Möhren 100 °C 25 - 35 Perforierte Dampfschale (2)
Geschnittenes Gemüse
(Paprikaschoten, Zucchini,
Möhren, Zwiebeln)
100 °C 15 - 25 Perforierte Dampfschale (2)
Grüne Bohnen 100 °C 20 - 25 Perforierte Dampfschale (2)
Spargel 100 °C 15 - 25 Perforierte Dampfschale (2)
Gemüse im Ganzen (Artischocken,
ganzer Blumenkohl, Maiskolben)
100 °C 25 - 35 Perforierte Dampfschale (2)
Geschälte Kartoffeln (geviertelt) 100 °C 25 - 35 Perforierte Dampfschale (2)
Fischfilet (2 cm dick) 80 °C 15 - 20
Perforierte Dampfschale
in einer nicht-perforierten
Dampfschale (2)
Garnelen (roh/ungekocht) 100 °C 10 - 14
Perforierte Dampfschale
in einer nicht-perforierten
Dampfschale (2)
Hühnerbrust 100 °C 20 - 30
Perforierte Dampfschale
in einer nicht-perforierten
Dampfschale (2)
Gekochte Eier (hartgekocht) 100 °C 15 - 20
Nicht-perforierten
Dampfschale (2)
Eingefrorene Dampfnudeln 100 °C 15 - 25 Perforierte Dampfschale (2)
Weißer Reis (Basmati oder Pandan)
(doppelte Menge Wasser hinzufügen)
100 °C 25 - 35
Nicht-perforierten
Dampfschale (2)
Obst-Kompott
(Verwenden Sie eine flache, runde
Schüssel aus Jenaer Glas, fügen
Sie 1 Teelöffel Zucker und 2
Teelöffel Wasser hinzu)
100 °C 25 - 35 Backblech oder Ofengestell (2)
Flan/Crème (6 Dessertteller, jeder
à 100 ml, Teller mit Folie abdecken)
90 °C 20 - 30 Backblech oder Ofengestell (2)
Eierpudding (Verwenden Sie eine
große, flache Schale aus Jenaer
Glas, decken Sie die Schale mit
Folie ab)
90 °C 40 - 50 Backblech oder Ofengestell (2)
28


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