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8.2 Garzeiten Fisch
Gefrorener Fisch kann ohne Auftauen
gegart werden. Achten Sie darauf,
dass die einzelnen Stücke voneinan-
der getrennt sind, damit der Dampf
überall hin gelangt. Bei dickeren Stü-
cken kann sich die Garzeit um einige
Minuten verlängern.
Überwachen Sie die Garzeit. Zu kurz
gegarter Fisch ist innen noch glasig. Zu
lang gegarter Fisch kann trocken
werden.
Fisch Menge Garzeit Bemerkungen
Fischfilet 250 g 10 - 15 min - frisch
Fischfilet 250 g 15 - 20 min - gefroren
Lachsko-
telett
400 g 10 - 15 min - gefroren erhöht sich die Garzeit um etwa
5min
Thunfisch-
steak
400 g 15 - 20 min - gefroren erhöht sich die Garzeit um etwa
5min
Muscheln 400 g 10 - 15 min - nur frische und geschlossene Muscheln ga-
ren
- die Muscheln sind gar, wenn sich die Scha-
len vollständig geöffnet haben
Garnelen 400 g 10 - 15 min - nach der Hälfte der Garzeit umrühren/
umschichten
Hummer-
schwänze
2 Stück 20 - 25 min
Austern 6 Stück 15 - 20 min - nur frische und geschlossene Austern garen
- die Austern sind gar, wenn sich die Schalen
vollständig geöffnet haben
BB&3(B%ERRN6HLWH'RQQHUVWDJ$XJXVW
136


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