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Sous-vide
105
Wiedererwärmen in der Betriebsart Sous-vide
Die in der Tabelle angegebenen Zeiten sind Richtwerte. Bei Bedarf können Sie die
Zeit verlängern. Die Zeit beginnt erst nach Erreichen der eingestellten Temperatur
abzulaufen.
Lebensmittel [°C]
2
[min]
medium
1
durch
1
Fleisch
Lammrücken mit Knochen 58 62 30
Rindsfiletsteak, 4cm dick 56 61 30
Rindshüftsteak, 2,5cm dick 56 30
Schweinsfilet, ganz 63 67 30
Gemüse
Blumenkohlröschen, mittel bis gross
3
85 15
Kohlrabi, in Scheiben
3
85 10
Obst
Ananas, in Schnitze 85 10
Sonstiges
Bohnen, weiss, eingeweicht im Verhältnis1:2
(Bohnen : Flüssigkeit)
90 10
Schalotte, ganz 85 10
Temperatur, Zeit
1
Gargrad
Der Gargrad “durch” entspricht einem Gargrad mit höherer Kerntemperatur als “medium”,
ist jedoch nicht im klassischen Sinne durchgegart.
2
Die Zeiten gelten für vakuumierte Lebensmittel mit einer Ausgangstemperatur von ca.
5°C (Kühlschranktemperatur).
3
Nur in Sauce gegart wiedererwärmen.
105


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