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CH
Dampfgaren auf einer Ebene
Fleisch
Fisch und Meeresfrüchte
Reis/Getreide
Hinweis
Um ein gleichmäßiges Garergebnis zu erzielen, sollten Sie den Reis nach
der Hälfte der Zubereitungszeit umrühren.
Lebensmittel Temp. °C Menge/Zubereitung Garzeit Hinweise
Kotelett 100
Stücke 600 g
gefroren / 600 g
18-25
30-40
Größere Stücke
können direkt in
der Garschale
platziert werden.
Frisches
Hackfleisch
90 400 g 10-15
Geschnetzeltes
Schweinefleisch
100
frisch 500 g
gefroren 500
15-25
30-40
Hähnchenschen-
kel ohne Haut
100
frisch 700 g
geforen 700 g
20-25
25-40
Hähnchen im
Stück ohne Haut
100
frisch 1000 g
gefroren 1000 g
25-30
40-50
Rindfleisch im
Stück
100
frisch 500 g
gefroren 500 g
15-25
25-40
Lebensmittel Temp. °C Menge/Zubereitung Garzeit Hinweise
Garnelen 90
frisch 500 g
gefroren 500 g
12-16
20-25
Verwenden Sie
nur frische
Produkte.
Dadurch lässt
sich bei Fisch
nach dem Garen
die Haut besser
abziehen.
Karpfen im Stück 85
frisch 1000 g
gefroren 1000 g
22-28
40-45
Forelle im Stück 100
frisch 1000 g
frisch 300 g
18-25
13-15
Lachsfilet in
Scheiben
75 frisch 100 g pro Stück 25
Lebensmittel Temp. °C Menge/Zubereitung Garzeit
Reis 100 g 100 150 ml Wasser in Glasschale 20
Reis 200 g 100 250 ml Wasser in Glasschale 25
Reis 300 g 100 500 ml Wasser in Glasschale 31
Germknödel
(Hefeknödel)
95 4 Stück á 160 g 30
23


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