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Dampfgaren
51
Menügaren
Menügaren ist das Garen verschiedener
Lebensmittel mit unterschiedlichen Gar-
zeiten, um sie zu einer Mahlzeit zusam-
menzustellen, z.B. Rotbarschfilet mit
Reis und Brokkoli. Die Lebensmittel
werden zeitversetzt in den Dampfgarer
gegeben, damit sie zur gleichen Zeit
fertig gegart sind.
Einschubebene
Schieben Sie tropfende (z.B. Fisch)
oder färbende Lebensmittel (z.B. Rote
Beete) direkt über dem Stellblech ein.
So vermeiden Sie Geschmacksübertra-
gungen oder Verfärbungen durch her-
abtropfende Flüssigkeit.
Temperatur
Die Temperatur beim Menügaren muss
100°C betragen, da der Großteil der
Lebensmittel nur bei dieser Temperatur
gar wird.
Garen Sie das Menü keinesfalls mit der
geringeren Temperatur, wenn für die Le-
bensmittel unterschiedliche Temperatu-
ren empfohlen werden, z.B. für Dora-
denfilet 85°C und Kartoffeln 100°C.
Wenn für ein Lebensmittel eine Tempe-
ratur von z.B. 85°C empfohlen wird,
sollten Sie zunächst testen, wie das Er-
gebnis ist, wenn mit 100°C gegart wird.
Empfindliche Fischsorten mit loser
Struktur, z.B. Seezunge und Scholle,
werden bei 100°C sehr fest.
Garzeit
Wenn die empfohlene Gartemperatur
erhöht wird, muss die Garzeit um ca. ¹/₃
gekürzt werden.
Beispiel
Reis 20Minuten
Rotbarschfilet 6Minuten
Brokkoli 4Minuten
20Minuten minus 6Minuten=14Minu-
ten (1.Garzeit: Reis)
6Minuten minus 4Minuten=2Minuten
(2.Garzeit: Rotbarschfilet)
Rest=4Minuten (3.Garzeit: Brokkoli)
Garzei-
ten
20Min. Reis
6Min. Rotbarsch-
filet
4Min.
Brokkoli
Einstel-
lung
14Min. 2Min. 4Min.
51


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