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32
Zartgaren
Das «Zartgaren» wird nachfolgend anhand eines Beispiels erklärt.
Das Fleisch kann nach Wunsch gewürzt oder mariniert werden. Achten Sie beim
Würzen darauf, das Fleisch erst unmittelbar vor dem Anbraten zu salzen. Eben-
falls sollten Marinaden mit Kräutern, Senf etc. vor dem Anbraten entfernt werden,
da diese Bestandteile gerne anbrennen und einen bitteren Geschmack
verursachen.
Fleisch vorbereiten
A In einer Pfanne etwas Bratfett erhitzen.
A Das Fleisch rundherum kurz scharf anbraten (die Anbratdauer sollte 5 Minuten
nicht überschreiten).
A Anschliessend das Fleisch in eine niedrige Glas- oder Porzellanschale oder ei-
nen Teller legen.
A Den Gargutsensor so in die dickste Stelle des Fleisches stecken, dass sich die
Spitze in der Mitte des Fleischstückes befindet. Der Gargutsensor muss vollstän-
dig bedeckt sein, siehe Seite 36.
A Den Gitterrost in Auflage 1 in das kalte Gerät schieben und die Schale mit dem
angebratenen Fleisch darauf stellen.
A Den Gargutsensor in die Steckerbuchse einstecken.
34


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