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Einstelltipps
61
Zartgaren
A Siehe auch Kapitel 'Zartgaren'.
Vorschlagswert Einstellbereich
Gargrad
°C Std.
Std.
Auflage
Kalbsfilet
saignant 58
2½ – 4½ 1
à point 62
Kalbshuft
67
Kalbsnierstück
Kalbsschulter 80
Kalbshals 81
Rindsfilet
saignant 53
à point 57
Entrecôte, Roastbeef
saignant 52
à point 55
Rindshohrücken 67
Rindsschulter 72
Rindshuft
67Schweinsnierstück
Schweinshuft
Schweinshals
(auch geräuchert)
85
Lammgigot
saignant 63
à point 67
Zartgaren individuell 70
61


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