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Tabellen und Tipps
Desserts
Desserts Menge Temperatur ºC Garzeit Min. Behälter Leiste v.u.
Apfelkompott 500-1500 g 100 15-25 ungelocht
2
Birnenkompott 500-1500 g 100 25-30 ungelocht
2
Crème Brülèe 80 20-25 Rost-Schälchen
2
Crème Caramel 80 25-30 Rost-Schälchen
2
Joghurt 40 4-6 Std.. Rost-Schälchen
2
Pfirsichkompott 500-1500 g 100 15-20 ungelocht
2
Obst
(Sterilisieren/Einkochen)
Obst Menge Temperatur ºC
Garzeit Min. Behälter Leiste v.u.
Birnen 4-6 1l-Gläser 100 30-35 Rost 1
Kirschen 4-6 1l-Gläser 80 30-35 Rost 1
Pfirsiche 4-6 1l-Gläser 90 30-35 Rost 1
Pflaumen 4-6 1l-Gläser 90 30-35 Rost 1
Regenerieren
Aufwärmen Menge Temperatur ºC
Garzeit Min. Behälter Leiste v.u.
Tellergerichte 1-2 100 12-15 Rost 2
Tellergerichte 3-4 100 15-20 Rost 2
Fertiggerichte 100 15-20 Rost 2
Blanchieren
Gemüse Menge Temperatur ºC
Garzeit Min. Behälter Leiste v.u.
z.B. Bohnen, Porree 1000-1200 g 100 10-12 gelocht. 2
Grünkohl 1000-2000 g 100 12-16 gelocht 2
Wirsingblätter 10-20 100 12-15 gelocht 2
Weißkohl, ganz 2000-2500 g 100 30-45 gelocht 1
Tomaten, abziehen 80 12 Rost 2
22


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