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Speise Temperatur (°C) Dauer (Min.) Einschubebene Wasser in der
Wasserschubla-
de (ml)
Salzkartoffeln,
geviertelt
96 35 - 40 1 600
Semmelknödel 96 35 - 45 1 600
Tagliatelle,
frisch
96 20 - 25 1 450
Polenta (Flüssig-
keit/Polenta-
Verhältnis 3: 1)
96 40 - 45 1 750
Fisch
Speise Temperatur (°C) Dauer (Min.) Einschubebene Wasser in der
Wasserschubla-
de (ml)
Forelle, ca. 250
g
85 30 - 40 1 550
Garnelen, frisch 85 20 - 25 1 450
Garnelen, ge-
froren
85 30 - 40 1 550
Lachsfilets 85 25 - 35 1 500
Lachsforelle, ca.
1000 g
85 40 - 45 1 600
Muscheln 96 20 - 30 1 500
Plattfischfilet 80 15 1 350
Fleisch
Speise Temperatur (°C) Dauer (Min.) Einschubebene Wasser in der
Wasserschubla-
de (ml)
Gekochter
Schinken, 1000
g
96 55 - 65 1 800 + 150
Hähnchenbrust,
pochiert
90 25 - 35 1 500
DEUTSCH 6
6


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