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Tabellen und Tipps
Fleisch
Fleisch Menge Temperatur ºC
Garzeit Min. Behälter Leiste v.u.
Hähnchenbollen
4-10 100 40-45 gelocht 2
Hähnchenbrust 4-6 100 25-35 gelocht 2
Kasseler 500g -1000g 100 40-50 gelocht 2
Putenschnitzel 4-8 100 20-25 gelocht 2
Schweinefilet, ganz 4-8 100 20-30 gelocht 2
Würstchen 80-100 10-15 gelocht 2
Eier
Eier Temperatur ºC Garzeit Min. Behälter Leiste v.u.
Ei im Glas
100 10-15 Rost 2
Eier, hart 100 15 Rost 2
Eier, weich 100 10-12 Rost 2
Beilagen
Beilagen Menge Temperatur ºC
Garzeit Min. Behälter Leiste v.u.
Graupen + Flüssigkeit 200g + 400ml 100 30-35 Rost, Glasschale 2
Grieß + Flüssigkeit 200g + 300ml 100 10-20 Rost, Glasschale 2
Linsen + Flüssigkeit 200g + 375ml 100 20-50 Rost, Glasschale 2
Reis + Flüssigkeit 200g + 250ml 100 25-40 Rost, Glasschale 2
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