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Gargut Temperatur
in °C
Garzeit in Minuten Gargeschirr
gelocht ungelocht
Puddinge / Aufläufe
Kartoffelauflauf 120 15-20 x
Nudelauflauf 120 45-50 x
Plumpudding 120 100-110 x
Reisauflauf 120 40-45 x
Pasteten
Fischpastete 75 60-80 x
Geflügelpastete 75 40-60 x
Leberpastete 75 80-100 x
Eierspeisen
Eier 100 4-10 x
Eierstich 120 8-10 x
Früchte
Äpfel 95 8-12 x
Apfel-, Birnenstücke 95 3-6 x
Backobst quellen 100 5-7 x
Pfirsiche 100 2-4 x
Pfirsiche enthäuten 95 1-2 x
Desserts
Creme, portioniert 90 30-40 x
Dampfnudeln 90 12-15 x
Pudding 100 50-110 x
Soufflé, portioniert 90 15-20 x
Die fett gedruckten Temperaturen 100 °C bzw. 120 °C können mit den entsprechenden Funktionstas
-
ten eingestellt werden.
Praktische Anwendungen
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32


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