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VERWENDUNG
Vakuumgaren-Tabelle
Vakuumgaren ist das Garen vakuumverpackter Lebensmittel bei einer
niedrigen konstanten Temperatur über einen längeren Zeitraum.
Speise
Temperatur
Zeit (Min.)
Zubehör
(Einschubleiste)
Rinderlet medium (4 cm dick) 60 °C 110 – 120
Ofengestell (2)
Rinderlet durchgebraten (4 cm dick) 65 °C 90 – 100
Ofengestell (2)
Lamm rosagebraten (3 cm dick) 60 °C 180 - 190
Ofengestell (2)
Lamm medium (3 cm dick) 65 °C 105 - 115
Ofengestell (2)
Filetierte Hähnchenbrust (3 cm dick) 70 °C 70 - 80
Ofengestell (2)
Ente letiert (2 cm dick) 70 °C 75 - 85
Ofengestell (2)
Truthahn letiert (2 cm dick) 70 °C 75 - 85
Ofengestell (2)
Seebarsch (4 Filets/1 cm dick) 70 °C 25
Ofengestell (2)
Kabeljau (2 Filets/1 cm dick) 65 °C 70 - 75
Ofengestell (2)
Jakobsmuscheln (groß) 60 °C 100 - 110
Ofengestell (2)
Muscheln mit Schale 95 °C 20 - 25
Ofengestell (2)
Garnelen ohne Schale (groß) 75 °C 26 - 30
Ofengestell (2)
Tintensch 85 °C 100 - 110
Ofengestell (2)
Forellenlet (2 Filets/ 1,5 cm dick) 65 °C 55 - 65
Ofengestell (2)
Lachslet (3 cm dick) 65 °C 100 - 110
Ofengestell (2)
Grüner Spargel (ganz) 90 °C 40 - 50
Ofengestell (2)
Weißer Spargel (ganz) 90 °C 50 - 60
Ofengestell (2)
Zucchini (Scheiben von 1 cm) 90 °C 35 - 40
Ofengestell (2)
Aubergine (Scheiben von 1 cm) 90 °C 30 - 35
Ofengestell (2)
Möhren (Scheiben von 0,5 cm) 95 °C 35 - 45
Ofengestell (2)
78


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Others manual(s) of ATAG CS6511D

ATAG CS6511D Installation Guide - English - 2 pages

ATAG CS6511D User Manual - English - 100 pages

ATAG CS6511D Installation Guide - German - 2 pages

ATAG CS6511D Quick start guide - Dutch - 2 pages

ATAG CS6511D Installation Guide - Dutch - 2 pages

ATAG CS6511D User Manual - Dutch - 100 pages

ATAG CS6511D Installation Guide - French - 2 pages


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