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... Anwendungshinweise, Einstelltabellen
38
Fisch und
Meeresfrüchte
Menge Betriebsart
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Forelle 3 X 250 g
Dämpfen
80 15-20
Forelle 1000 g 100 25-30
Miesmuscheln 1500 g 100 15-20
Grünschalmuscheln 1000 g 100 25-35
Hummer gefroren 100 20-25
Dorade ca. 1000 g 80 35-40
Schellfisch 1500 g 80 20-25
Sterilisieren/Einkochen
4 1 l-Gläser
Betriebsart
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Kirschen
Dämpfen
80
30
Birnen
90Pfirsiche
Zwetschgen
Desserts Menge Betriebsart
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Crème Caramel
Dämpfen
90 25-30
Joghurt 40 5-6 Stunden
Apfelkompott 500-1000 g 100 15-20
Birnenkompott 500-1000 g 100 25-30
Pfirsichkompott 500-1000 g
100
10-15
Entsaften Menge Betriebsart
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Früchte (Kirschen, Trauben,
etc.l
Dämpfen
100 ca. 90
Beeren (Johannis-, Brombee-
ren-, etc.)
Aufwärmen Betriebsart
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Aufwärmen von Speisen (1–2 Teller)
Regenerieren
130-150
6–8
Aufwärmen von Speisen (3–4 Teller) 8–10
Zubereiten von Fertiggerichten nach Bedarf
38


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