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de Tabellen und Tipps
Desserts
Sonstiges
Polenta
(250 g + 625 ml Wasser für
harte Polenta)
(250 g + 1125 ml Wasser für
weiche Polenta)
ungelocht 100 100 10- 15
Quinoa
(250 g + 500 ml Wasser)
ungelocht 100 100 30- 40
Risotto
(250 g + 750 ml Brühe)
ungelocht 100 100 35- 40
Rote Bohnen ungelocht 100 100 85- 95 1 Stunde einweichen. Mit Wasser bedecken.
Rote Linsen
(250 g + 375 ml Wasser)
ungelocht 100 100 15- 20
Tellerlinsen
(250 g + 375 ml Wasser)
ungelocht 100 100 50- 60
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 80 55- 65
Dampfnudeln /
Germknödel (à 100 g)
ungelocht 100 100 20- 30 Dampfnudeln vor dem Dämpfen 30 Min.
gehen lassen. ~ "Gären (Gehen
lassen)" auf Seite 52
Flan / Crème caramel
(à 130 g)
gelocht 90 100 35- 40
Kompott ungelocht 100 100 20- 25 z.B. Äpfel, Birnen, Rhabarber
Rezepttipp: Zucker, Vanillinzucker, Zimt oder
Zitronensaft hinzufügen.
Milchreis
(200 g Reis + 800 ml Milch)
ungelocht 100 100 55- 60 10 Minuten abkühlen lassen und umrühren.
Rezepttipp: Früchte, Zucker oder Zimt hinzu-
fügen.
Orangenflan gelocht 90 100 40- 45
Pochierte Birne gelocht 100 100 45- 50
Süßer Auflauf ungelocht 180- 200 0/ 60 20- 40 Vorheizen
z.B. Grieß, Quark oder vorgekochter
Milchreis
Süßes Soufflé ungelocht 160 0 30 Mit Früchten, Schokolade, Vanille
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
Desinfizieren
(z.B. Babyfläschchen,
Marmeladengläser)
Rost 100 100 20- 25
Dörren / Trocknen von Obst
oder Gemüse
gelocht 80- 100 0 180- 300 z.B. Tomate, Pilze, Zucchini, Äpfel,
Birne, etc. in dünnen Scheiben
Eier, hart gelocht 100 100 13- 15 vorheizen
Eier, mittel gelocht 100 100 7 vorheizen
Eier, weich gelocht 100 100 4 vorheizen
Lebensmittel Garbehälter Temperatur
in °C
Feuchte
in %
Garzeit
in Min.
Bemerkungen
50


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