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Gargut Kerntemperatur (°C)
Hase, ganz 70 - 75
Reh-/Hirschrücken 70 - 75
Reh-/Hirschkeule 70 - 75
Fisch
Gargut Kerntemperatur (°C)
Lachs 65 - 70
Forellen 65 - 70
11.31 Informationen für
Prüfinstitute
Tests für die Funktion: Vital-Dampf.
Tests gemäß IEC 60350-1.
Gargut Behälter
(Gastro‐
norm)
Menge (g) Ebene Tempe‐
ratur
(°C)
Dauer
(Min.)
Bemerkun‐
gen
Brokkoli
1)
1 x 2/3ge‐
locht
300 3 99 13 - 15 Setzen Sie
das Back‐
blech in die
erste Ein‐
schubebene
ein.
Brokkoli
1)
2 x 2/3 ge‐
locht
2 x 300 2 und 4 99 13 - 15 Setzen Sie
das Back‐
blech in die
erste Ein‐
schubebene
ein.
Brokkoli
1)
1 x 2/3ge‐
locht
max. 3 99 15 - 18 Setzen Sie
das Back‐
blech in die
erste Ein‐
schubebene
ein.
Erbsen,
gefroren
2 x 2/3 ge‐
locht
2 x 1500 2 und 4 99 Bis die
Tempe‐
ratur im
kälte‐
sten Be‐
reich 85
°C er‐
reicht.
Setzen Sie
das Back‐
blech in die
erste Ein‐
schubebene
ein.
1)
Backofen 5 Minuten vorheizen.
DEUTSCH 59
59


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