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Sous-vide
103
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]
medium1durch1
Fleisch
Lammrücken mit Knochen 58 62 30
Rinderfiletsteak, 4cm dick 56 61 30
Rinderhüftsteak, 2,5cm dick 56 30
Schweinefilet, ganz 63 67 30
Gemüse
Blumenkohlröschen, mittel bis groß385 15
Kohlrabi, in Scheiben385 10
Obst
Ananas, in Spalten 85 10
Sonstiges
Bohnen, weiß, eingeweicht im Verhältnis 1:2
(Bohnen : Flüssigkeit)
90 10
Schalotte, ganz 85 10
Temperatur, Zeit
1Gargrad
Der Gargrad „durch“ entspricht einem Gargrad mit höherer Kerntemperatur als „medium“, ist
jedoch nicht im klassischen Sinne durchgegart.
2Die Zeiten gelten für vakuumierte Lebensmittel mit einer Ausgangstemperatur von ca. 5°C
(Kühlschranktemperatur).
3Nur in Soße gegart wiedererwärmen.
103


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