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DE 23
VERWENDUNG DES DAMPFGAR-MODUS (FORTSETZUNG)
Lebensmittel
Dampfgar-
Modus (°C)
Zeit (Min.) Zubehör
Eingefrorene
Dampfnudeln
100 °C 25 - 30 Dampfschale, perforiert
Weißer Reis
(Basmatioder Pandan)
(doppelte Menge Wasser
hinzufügen)
100 °C 30 - 35 Dampfschale, unperforiert
Milchreis
(doppelte oder vierfache
Menge Milch hinzufügen)
100 °C 40 - 50 Dampfschale, unperforiert
Kompott
(verwenden Sie eine
ache, runde Schale aus
Jenaer Glas, fügen Sie
1 Teelö el Zucker und
2Esslö el Wasser hinzu)
100 °C 25 - 35 Dampfschale, perforiert
Flan/Crème
(6 Dessertteller, je à
100 ml, Teller mit Folie
abdecken)
90 °C 20 - 30 Dampfschale, perforiert
Eierpudding
(Verwenden Sie eine
große, fl ache Schale aus
Jenaer Glas, decken Sie
die Schale mit Folie ab)
90 °C 30 - 40 Dampfschale, perforiert
24


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ATAG SX4492B User Manual - English - 43 pages

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ATAG SX4492B User Manual - Dutch - 44 pages

ATAG SX4492B User Manual - French - 44 pages


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