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... Anwendungshinweise, Einstelltabellen
34
Klöße Betriebsart
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Dampfnudeln
Dämpfen
100 10-20
Hefeklöße 100 15-20
Semmelknödel 100 20-25
Buchteln 100 20-25
Eier Betriebsart
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Ei im Glas, Soleier
Dämpfen
100 8-10
Eier, hartgekocht 100 10-12
Eier, weichgekocht 100 7-9
Fleisch, gedämpft Menge Betriebsart
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Schweinefilet ca. 1500 g
Dämpfen
100 25-30
Hähnchenschenkel 4 Stück 100 30-40
Putenschnitzel 4 Stück 100 20-25
Kassler 500-1000 g 100 45-60
Würstchen 80-100 5-10
Fleisch, gebraten
jeweils 1 kg
Einschub-
ebene
Betriebsart
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Schweinebraten
Blech in 1,
Rost in 2
Heissluft
160 60-80
Kalbsbraten 160 50-70
Kasseler 150-160 40-60
Filet 180 30-50
Hähnchen 180 40-60
Fisch Blech in 1 160-180 40-50
34


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