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Gargut Temperatur
in °C
Garzeit in Minuten Gargeschirr
gelocht ungelocht
Teigwaren und Reis
Getreidekörner quellen 90 20-40 x
Kartoffelklöße, groß 75 20-40 x
Kartoffelklöße, klein 75 12-18 x
Nudeln 100 15-20 x
Reis 100 20-25 x
Semmelklöße 75 20-22 x
Fisch,
Schalen- und Krustentiere
Forelle, ganz 75 12-18 x
Kabeljau, im Stück 75 18-25 x
Lachs, Filet 75 8-12 x
Makrele, ganz 75 18-25 x
Muscheln 95 10-12 x
Rotbarsch-, Seezungenfilet 95 8-12 x
Fleisch- und Wurstwaren
Brühwürstchen 95 3-5 x
Hähnchenbrust 100 15-20 x
Hähnchenschenkel 120 15-20 x
Kalbsgeschnetzeltes, angebra
-
ten
100 15-20 x
Kalbshaxe, angebraten 120 20-30 x
Kasseler, Scheiben 100 6-12 x
Lammkeule 120 30-40 x x
Putenrouladen, angebraten 120 15-20 x
Rindergulasch, angebraten 120 40-50 x
Rippchen 120 25-35 x
Weißwürstchen 90 6-8 x
Die fett gedruckten Temperaturen 100 °C bzw. 120 °C können mit den entsprechenden Funktionstas
-
ten eingestellt werden.
Praktische Anwendungen
31
31


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