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Tabellen und Tipps de
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Geflügel und Fleisch
Geflügel
Rindfleisch
Schweinefleisch
Würste
Fisch
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 10 - 12
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
3
1
Dämpfen 80 - 90 12 - 18
Weißwürste gelocht +
ungelocht
3
1
Dämpfen 80 - 90 15 - 20
Lebensmittel Menge Zubehör Höhe Heizart Temperatur
in °C
Garzeit in
Min.
Dorade, ganz je 0,3 kg gelocht +
ungelocht
3
1
Dämpfen 80 - 90 15 - 25
Doradenfilet je 0,15 kg gelocht +
ungelocht
3
1
Dämpfen 80 - 90 10 - 20
Fischterrine Wasserbad-
form 1,5 l
ungelocht 2 Dämpfen 70 - 80 40 - 80
Forelle, ganz je 0,2 kg gelocht +
ungelocht
3
1
Dämpfen 80 - 90 12 - 15
Kabeljaufilet je 0,15 kg gelocht +
ungelocht
3
1
Dämpfen 80 - 90 10 - 14
Lachsfilet je 0,15 kg gelocht +
ungelocht
3
1
Dämpfen 100 8 - 10
Muscheln 1,5 kg ungelocht 2 Dämpfen 100 10 - 15
Rotbarschfilet je 0,15 kg gelocht +
ungelocht
3
1
Dämpfen 80 - 90 10 - 20
Seezungenröllchen, gefüllt gelocht +
ungelocht
3
1
Dämpfen 80 - 90 10 - 20
31


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