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Sonstiges
Lebensmittel Gareinsatz Temp. (°C) Feuchte (%) Garzeit (Min.)
Desinfizieren (z. B. Babyfläschchen, Rost 100 100 20-25
Marmeladengläser)
Eier, Größe M (5 Stück) gelocht 100 100 8-15
Eierstich, 500 g* Glasform / Rost 90 100 25-30
Grießnockerl ungelocht 90-95 100 8-10
* Eierstich mit Klarsicht- oder Alufolie abdecken.
Regenerieren (Erwärmen)
Regenerieren bedeutet: Aufwärmen von fertig gegarten Speisen ohne Qualitätsverlust. Nutzen Sie dazu
die Betriebsart Regenerieren.
Die Angaben beziehen sich auf auf dem Teller angerichtete Speisen. Größere Mengen können Sie auch
im ungelochten Gareinsatz erwärmen. Dabei verlängern sich die angegebenen Zeiten.
Lebensmittel Gareinsatz Temp. (°C) Garzeit (Min.)
Gemüse (auf Teller) Rost 90-100 7-10
Stärkebeilagen* (Nudeln, Kartoffeln, Reis) Rost 100 10-12
*Stärkebeilagen: nicht geeignet sind gebackene oder frittierte Speisen wie Pommes frites oder Kroketten.
Gären
Gären bedeutet: Gehen lassen von Teig und Teigansätzen ohne Austrocknung. Die Schüssel muss
nicht abgedeckt werden. Nutzen Sie hierzu die Betriebsart Gären.
Die angegebene Gärzeit dient nur der Orientierung. Lassen Sie den Teig gehen, bis sich das Volumen
verdoppelt hat.
Lebensmittel Gareinsatz Temp. (°C) Garzeit (Min.)
Teigansatz (z. B. Hefeteig, Backferment, Sauerteig) Schüssel / Rost 38 25-45
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