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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 15 - 20
Cous-cous
(250 g + 250 ml Wasser)
ungelocht 100 100 5 - 10
Klöße (à 90 g) gelocht/
ungelocht
95 - 100 100 20 - 25
Langkornreis
(250 g + 500 ml Wasser)
ungelocht 100 100 20 - 25
Naturreis
(250 g + 375 ml Wasser)
ungelocht 100 100 25 - 35
Tellerlinsen
(250 g + 500 ml Wasser)
ungelocht 100 100 25 - 35
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) ungelocht 90 100 40 - 45 In Souffléförmchen, mit hitzebeständiger Klar-
sichtfolie 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 30 - 35 In Souffléförmchen, mit hitzebeständiger Klar-
sichtfolie abdecken.
Kompott ungelocht 100 100 15 - 25 z.B. Äpfel, Birnen, Rhabarber
Rezepttipp: Zucker, Vanillinzucker, Zimt oder
Zitronensaft hinzufügen.
Milchreis
(250 g Reis + 625 ml Milch)
ungelocht 100 100 35 - 45 Rezepttipp: Früchte, Zucker oder Zimt hinzufü-
gen.
Süßer Auflauf ungelocht 180 - 200 0 / 60 20 - 40 z.B. Grieß, Quark oder vorgekochter Milchreis
48


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