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Fisch
Gargut Temperatur (°C) Dauer (Min.) Ebene
Forelle, ca. 250
g
85 20 - 30 1
Garnelen, frisch 85 20 - 25 1
Garnelen, gefro‐
ren
85 30 - 40 1
Lachsfilets 85 20 - 30 1
Lachsforelle, ca.
1000 g
85 40 - 45 1
Muscheln 99 20 - 30 1
Plattfischfilet 80 15 1
Fleisch
Gargut Temperatur (°C) Dauer (Min.) Ebene
Gekochter Schinken,
1000 g
99 55 - 65 1
Hähnchenbrust, po‐
chiert
90 25 - 35 1
Hähnchen, pochiert,
1000 - 1200 g
99 60 - 70 1
Kalbs-/Schweiner‐
ücken ohne Kno‐
chen, 800 - 1000 g
90 80 - 90 1
Kasseler, pochiert 90 70 - 90 1
Tafelspitz 99 110 - 120 1
Chipolatas 80 15 - 20 1
Bayerische
Weißwurst
80 20 - 30 1
Wiener 80 20 - 30 1
Eier
Gargut Temperatur (°C) Dauer (Min.) Ebene
Eier, hart ge‐
kocht
99 18 - 21 1
Eier, mittelweich
gekocht
99 11 - 12 1
Eier, weich ge‐
kocht
99 10 - 11 1
DEUTSCH 39
39


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