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9 Zartgaren
Mit «Zartgaren» werden hochwertige Fleischstücke auf schonende Art
zubereitet. Das Garende ist genau wählbar, unabhängig von Gewicht und
Dicke des Fleisches. Die Gardauer kann zwischen 2½ bis 4½ Stunden
eingestellt werden. Die Garraumtemperatur wird automatisch geregelt.
Hinweise für ein optimales Ergebnis
Gewicht des Fleisches: 500–2000 g
Fleischdicke: mindestens 4 cm
Qualität: mageres, hochwertiges Fleisch mit wenig Bindegewebe
Fleisch vorbereiten
Fleisch würzen oder marinieren.
Fleisch unmittelbar vor dem Anbraten salzen.
Fleisch kurz rundherum scharf anbraten. Dabei Anbratdauer von 5 Minuten
nicht überschreiten.
Anschliessend Fleisch in eine Glas- oder Porzellanform legen.
Gargutsensor platzieren
Gargutsensor so ins Fleisch stecken, dass sich die Spitze in der Mitte des
dicksten Teiles befindet.
Gitterrost in Auflage 2 schieben und Form darauf stellen.
Stecker des Gargutsensors in Buchse stecken.
Marinaden mit Kräutern, Senf usw. vor dem Anbraten entfernen. Diese
Bestandteile brennen leicht an.
Für eine korrekte Messung muss der Gargutsensor möglichst
vollständig vom Gargut bedeckt sein.
Die Temperatur, welche der Gargutsensor im Fleisch misst, ist
wichtig, damit das Fleisch bei Garende optimal gar ist.
52


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