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Rezeptliste FISCH
Gericht:
Temperatur
des
Backraums
°C
Temperatur
des
Speisenfühlers
* °C
Dauer
der
Garung
Schiene
Garzyklus
MUSCHELN UND
VENUSMUSCHELN
100
00
h
.30
3
FLUNDERFILET
220
00
h
.10
3
DRACHENKOPFFILET
80
00
h
.30
3
GARNELEN UND
MEERESHEUSCHRECKEN
100
00
h
.30
3
FORELLE
100
00
h
.35
3
Rezeptliste GEMÜSE
Gericht:
Temperatur
des
Backraums
°C
Temperatur
des
Speisenfühlers
* °C
Dauer der
Garung
Schie
ne
Garzyklus
SPARGEL
100
00
h
.35
3
BROKKOLI
100
00
h
.30
3
KAROTTEN
100
00
h
.35
3
ROSENKOHL
100 00
h
.35 3
BLUMENKOHL
100
00
h
.40
3
MANGOLD
100 00
h
.35 3
GRÜNE BOHNEN
100
00
h
.40
3
FENCHEL
100 00
h
.40 3
KARTOFFELN
100 00
h
.50 3
PAPRIKA
100
00
h
.25
3
LAUCH
100
00
h
.405
3
REIS
100 00
h
.35
3
SELLERIE
100 00
h
.35
3
SPINAT
100
00
h
.20
3
ZUCHINI
100
00
h
.30
3
Festgestellte Garzeiten bei Gerichten mit mittleren Mengen.
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chts ändern.
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