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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
Bulgur
(250 g + 250 ml Wasser)
ungelocht 100 100 10- 15
Cous-cous
(250 g + 250 ml Wasser)
ungelocht 100 100 10- 15
Klöße (à 90 g) gelocht/
ungelocht
95- 100 100 25- 30
Langkornreis
(250 g + 500 ml Wasser)
ungelocht 100 100 25- 30
Naturreis
(250 g + 375 ml Wasser)
ungelocht 100 100 30- 35
Tellerlinsen
(250 g + 500 ml Wasser)
ungelocht 100 100 30- 35
Teigwaren, frisch, gekühlt
(250 g + 1 l Wasser)
ungelocht 100 100 8- 12
Teigwaren, gefüllt, frisch,
gekühlt (250 g + 1 l Wasser)
ungelocht 100 100 10- 15
Weiße Bohnen, vorgeweicht
(250 g + 1 l Wasser)
ungelocht 100 100 55- 65
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
Apfelkuchen mit Karamell Springform
auf Rost
100 100 50
Bratäpfel ungelocht 100 100 20 Äpfel schälen
Clafoutis Springform
auf Rost
100 100 40
Crème brûlée (à 130 g) gelocht 90- 95 100 45- 50 in Souffléförmchen
Dampfnudeln /
Germknödel (à 100 g)
ungelocht 100 100 20- 30 Dampfnudeln vor dem Dämpfen 30 Min.
gehen lassen. ~ "Gären (Gehen
lassen)" auf Seite 37
Flan / Crème caramel (à 130 g) gelocht 90- 95 100 35- 40 in Souffléförmchen
Grießpudding
(20 g + 200 ml Milch)
ungelocht 100 100 20
Joghurtkuchen Kastenform
auf Rost
100 100 60
Kompott ungelocht 100 100 20- 25 z.B. Äpfel, Birnen, Rhabarber
Nach Belieben Zucker, Vanillinzucker,
Zimt oder Zitronensaft hinzufügen.
Milchreis
(200 g Reis + 800 ml Milch)
ungelocht 100 100 55- 60 Nach Belieben Früchte, Zucker oder Zimt
hinzufügen.
Muffins ungelocht 100 100 30
Porridge
(40 g + 200 ml Milch)
ungelocht 100 100 15- 20
Schokoladenkuchen Kastenform
auf Rost
100 100 40
36


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