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Beachten Sie auch die Angaben auf der Verpackung.
Desserts
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
Basmati Reis
(250 g + 500 ml Wasser)
ungelocht 100 100 20 - 25
Cous-cous
(250 g + 250 ml Wasser)
ungelocht 100 100 5 - 10
Kartoffelgratin
(1,5 kg Kartoffeln)
ungelocht 180 - 200 0 / 30 35 - 50
Klöße (à 90 g) gelocht/
ungelocht
95 - 100 100 20 - 25
Langkornreis
(250 g + 500 ml Wasser)
ungelocht 100 100 25 - 30
Naturreis
(250 g + 375 ml Wasser)
ungelocht 100 100 30 - 40
Tellerlinsen
(250 g + 500 ml Wasser)
ungelocht 100 100 25 - 35
Teigwaren, frisch, gekühlt gelocht 100 100 5 - 7
Teigwaren, gefüllt, frisch,
gekühlt
gelocht 100 100 7 - 10
Weiße Bohnen, vorge-
weicht (250 g + 1 l Wasser)
ungelocht 100 100 55 - 65
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
Crème brûlée (à 130 g) gelocht 90 - 95 100 35 - 40 in Souffléförmchen, mit hitzebeständiger
Klarsichtfolie abdecken
Dampfnudeln / Germknö-
del (à 100 g)
ungelocht 100 100 20 - 30 Dampfnudeln vor dem Dämpfen 30 Min.
gehen lassen (siehe Kapitel
Gären).
Flan / Crème caramel
(à 130 g)
gelocht 90 - 95 100 25 - 30 in Souffléförmchen, mit hitzebeständiger
Klarsichtfolie abdecken
Kompott ungelocht 100 100 5 - 15 z.B. Äpfel, Birnen, Rhabarber
Nach Belieben Zucker, Vanillinzucker,
Zimt oder Zitronensaft hinzufügen.
Milchreis (250 g Reis +
625 ml Milch)
ungelocht 100 100 35 - 45 Nach Belieben Früchte, Zucker oder
Zimt hinzufügen.
Süßer Auflauf ungelocht 180 - 200 0 / 60 20 - 40 z.B. Grieß, Quark oder vorgekochter
Milchreis
38


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