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8.3 Garzeiten Fleisch
Wählen sie ausschließlich mageres,
weiches Fleisch, von dem Sie das Fett
vollständig entfernen.
Die Fleischstücke sollten nicht zu dick
sein. Fleisch, das sich zum Grillen eig-
net, lässt sich auch gut dämpfen.
Das Fett, das sich noch im Fleisch
befindet, wird beim Dämpfen weiter re-
duziert.
Besonders Geflügel muss vollständig
durchgegart sein, um die Gefahr einer
Salmonelleninfektion zu vermeiden.
Stechen Sie Würstchen ein, damit sie
nicht platzen.
Für rohe Würstchen ist das Dampf-
garen nicht geeignet. Die Würstchen
müssen bereits gebrüht sein (z.B. Bock-
würste, Wienerwürste etc.).
Fleisch Menge Garzeit Bemerkungen
Rindfleisch 250 g 10 - 15 min - in Scheiben, z.B. Filetsteak, Roastbeef
Hackbäll-
chen 500 g 22 - 24 min - aus Rindfleisch oder gemischtem Hack
Schweine-
fleisch 400 g oder
4Stück 10 - 15 min - in Scheiben, z.B. Filet, Lende
Lamm 4 Stück 15 - 20 min - Scheiben, z.B. Kotelett, Filet
Würstchen 400 g 10 - 15 min - nur gebrühte Würstchen, z.B. Frankfurter,
Knacker, Bockwürste, Hot Dog Würstchen
etc.
- vor dem Garen die Haut einstechen
Hähnchen-
brust 400 g 15 - 20 min - Haut vor dem Garen entfernen
- Fleisch muss unbedingt durchgegart sein
Hähnchen-
keulen 2 Stück 20 - 30 min - Fleisch muss unbedingt durchgegart sein
- nach dem Garen evtl. unter dem Grill bräu-
nen
__340677_2004_Dampfgarer_B8.book Seite 15 Montag, 22. Juni 2020 1:29 13
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