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de Tabellen und Tipps
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Geflügel und Fleisch
Geflügel
Rindfleisch
Schweinefleisch
Würste
Fisch
Risotto 1:2 ungelocht - Dämpfen 100 30 - 35
Tellerlinsen 1:2 ungelocht - Dämpfen 100 35 - 50
weiße Bohnenkerne, vorgeweicht 1:2 ungelocht - Dämpfen 100 65 - 75
Couscous 1:1 ungelocht - Dämpfen 100 6 - 10
Grünkern, geschrotet 1:2,5 ungelocht - Dämpfen 100 15 - 20
Hirse, ganz 1:2,5 ungelocht - Dämpfen 100 25 - 35
Weizen, ganz 1:1 ungelocht - Dämpfen 100 60 - 70
Klöße - gelocht +
ungelocht
2
1
Dämpfen 95 20 - 25
Lebensmittel Menge Zubehör Höhe Heizart Temperatur
in °C
Garzeit in
Min.
Hähnchenbrust je 0,15 kg ungelocht 2 Dämpfen 100 15 - 25
Entenbrust* je 0,35 kg ungelocht 2 Dämpfen 100 12 - 18
* vorher anbraten und in Folie einwickeln
Lebensmittel Menge Zubehör Höhe Heizart Temperatur
in °C
Garzeit in
Min.
flaches Roastbeef, medium* 1 kg ungelocht 2 Dämpfen 100 25 - 35
hohes Roastbeef, medium* 1 kg gelocht +
ungelocht
3
1
Dämpfen 100 30 - 40
* vorher anbraten und in Folie einwickeln
Lebensmittel Menge Zubehör Höhe Heizart Temperatur
in °C
Garzeit in
Min.
Schweinefilet 0,5 kg ungelocht 2 Dämpfen 100 16 - 20
Schweinemedaillons* ca. 3 cm dick ungelocht 2 Dämpfen 100 10 - 12
Kasseler Rippchen in Scheiben ungelocht 2 Dämpfen 100 15 - 20
* vorher anbraten und in Folie einwickeln
Lebensmittel Zubehör Höhe Heizart Temperatur
in °C
Garzeit in
Min.
Wiener Würstchen gelocht +
ungelocht
2
1
Dämpfen 80 - 90 12 - 18
Weißwürste gelocht +
ungelocht
2
1
Dämpfen 80 - 90 20 - 25
Lebensmittel Verhältnis Zubehör Höhe Heizart Temperatur
in °C
Garzeit in
Min.
Lebensmittel Menge Zubehör Höhe Heizart Temperatur
in °C
Garzeit in
Min.
Dorade, ganz je 0,3 kg gelocht +
ungelocht
2
1
Dämpfen 80 - 90 15 - 25
Doradenfilet je 0,15 kg gelocht +
ungelocht
2
1
Dämpfen 80 - 90 10 - 20
28


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