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Fisch
Gargut Temperatur
(°C)
Dauer (Min.) Ebene Wasser in der
Wasserschub‐
lade (ml)
Forelle, ca. 250
g
85 30 - 40 1 550
Garnelen,
frisch
85 20 - 25 1 450
Garnelen, ge‐
froren
85 30 - 40 1 550
Lachsfilets 85 25 - 35 1 500
Lachsforelle,
ca. 1000 g
85 40 - 45 1 600
Muscheln 96 20 - 30 1 500
Plattfischfilet 80 15 1 350
Fleisch
Gargut Temperatur
(°C)
Dauer (Min.) Ebene Wasser in der
Wasserschub‐
lade (ml)
Gekochter
Schinken, 1000
g
96 55 - 65 1 800 + 150
Hähnchen‐
brust, pochiert
90 25 - 35 1 500
Hähnchen, po‐
chiert, 1000 -
1200 g
96 60 - 70 1 800 + 150
Kalbs-/Schwei‐
nerücken ohne
Knochen, 800 -
1000 g
90 80 - 90 1 800 + 300
Kasseler, po‐
chiert
90 70 - 90 1 800 + 300
Tafelspitz 96 110 - 120 1 800 + 700
Chipolatas 80 15 - 20 1 400
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