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DE 24
VERWENDUNG
„Dampf“-Tabellen
Dampfgaren und Niedr. Temp. Dampfgaren
Verwenden Sie die Einstellungen und Zeiten in dieser Tabelle zur
Orientierung beim Dampfgaren. Befüllen Sie den Wasserbehälter immer
bis zur Höchstmarkierung mit Frischwasser.
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 (Paprikascho-
ten, 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-perforierte 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)
24


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