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Speise
Temperatur
(ºC)
Wassermen-
ge in ml
Zeit
1)
in Min.
Einschub-
ebene
Polenta (Ver-
hältnis Flüssig-
keit/Polenta
3:1)
96 750 40 - 45 1
1)
Die Zeitangaben sind Richtwerte.
Fisch
Speise
Temperatur
(ºC)
Wassermen-
ge in ml
Zeit
1)
(Min.)
Einschub-
ebene
Forelle, ca.
250 g
85 550 30 - 40 1
Garnelen,
frisch
85 450 20 - 25 1
Garnelen, ge-
froren
85 550 30 - 40 1
Lachsfilets 85 500 25 - 35 1
Lachsforelle,
ca. 1000 g
85 600 40 - 45 1
Muscheln 96 500 20 - 30 1
Plattfischfilet 80 350 15 1
1)
Die Zeitangaben sind Richtwerte.
Fleisch
Speise
Temperatur
(ºC)
Wassermen-
ge in ml
Zeit
1)
(Min.)
Einschub-
ebene
Gekochter
Schinken
1000 g
96 800 + 150 55 - 65 1
Hähnchen-
brust, pochiert
90 500 25 - 35 1
Hähnchen,
pochiert, 1000
- 1200 g
96 800 + 150 60 - 70 1
Kalbs-/
Schweinerü-
cken ohne
Knochen, 800
- 1000 g
90 800 + 300 80 - 90 1
Kasseler (ge-
räucherter
Schweinerü-
cken), pochiert
90 800 + 300 70 - 90 1
Tafelspitz 96 800 + 700 110 - 120 1
24
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24


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