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DE 22
VERWENDUNG DES DAMPFGAR-MODUS (FORTSETZUNG)
DAMPFGAR-MODUS
Speisen werden von Dampf gegart, der von Dampferzeugern erzeugt und über zwei Düsen
in den Innenraum gespeist wird.
Die perforierte
Dampfschale wird
normalerweise auf die
Einschubleiste gestellt.
* Temperatur-Einstellung:
40 - 100 °C
Kochanleitung
Verwenden Sie die Einstellungen und Zeiten in dieser Tabelle zur Orientierung beim Dampfgaren.
Es empfi ehlt sich, den Wasserbehälter mit Frischwasser bis zur Höchstmarkierung zu befüllen.
Lebensmittel
Dampfgar-
Modus (°C)
Zeit (Min.) Zubehör
Brokkoliröschen
100 °C 12 - 16 Dampfschale, perforiert
Ganze Möhren
100 °C 25 - 30 Dampfschale, perforiert
Gemüse in Scheiben
(Paprikaschoten,
Zucchini, Möhren,
Zwiebeln)
100 °C 15 - 20 Dampfschale, perforiert
Grüne Bohnen
100 °C 20 - 25 Dampfschale, perforiert
Spargel
100 °C 10 - 15 Dampfschale, perforiert
Gemüse im Ganzen
(Artischocken,
ganzer Blumenkohl,
Maiskolben)
100 °C 25 - 35 Dampfschale, perforiert
Geschälte Karto eln
(geviertelt)
100 °C 25 - 35 Dampfschale, perforiert
Fischfi let
(2 cm dick)
90 °C 15 - 20
Dampfschalen, perforiert und
unperforiert
Garnelen
(roh/ungekocht)
100 °C 10 - 14
Dampfschalen, perforiert und
unperforiert
Hühnerbrust
100 °C 23 - 28
Dampfschalen, perforiert und
unperforiert
Gekochte Eier
(hartgekocht)
100 °C 15 - 20 Dampfschale, perforiert
23


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