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9.2 Gartabelle
Alle Angaben sind nur Richtwerte. Das End-
ergebnis ist immer abhängig von der Quali-
tät und der Beschaffenheit des Produktes
bzw. der Rasse des Tieres. Die Angaben gel-
ten für einen Vakuumbeutel (siehe “Pro-
gramm starten” auf Seite 112).
Gargut Gargrad
Dicke/
Gewicht
Temperatur
Wasserbad
Garzeit im
Wasserbad
Rind
Filet, Steak
medium rare 30 mm 56 °C 50 min
medium rare 40 mm 56 °C 75 min
Rind
Roastbeef
medium Strang
60 mm
56 °C 6 Stunden
Rind
Flanksteak
medium 57 °C 12 Stunden
Schwein
Filet
durch 30 mm 60 °C 2 Stunden
durch 40 mm 60 °C 2,5 Stunden
Schweinena-
cken
durch 700 g 68 °C 24 Stunden
Lammkarree medium 10 -15 mm 56 °C 45 min
Hühnerbrust durch 20 - 25 mm 72 °C 2 Stunden
Putenbrust durch 15 - 30 mm 72 °C 2 Stunden
Entenbrust durch 15 - 25 mm 72 °C 3 Stunden
Gänsebrust durch 20 mm 80 °C 8 Stunden
Lachs gabelzart 25 mm 45 °C 20 min
Kabeljau gabelzart 25 mm 52 °C 40 min
Rotbarsch gabelzart 25 mm 47 °C 20 min
Garnelen fertig nebenein-
ander
85 °C 20 min
Jakobsmu-
scheln
fest 18 - 25 mm 47 °C 30 min
Möhren etwas Biss ca. 10 mm 85 °C 40 min
Spargel bissfest nebenein-
ander
82 °C 25 min
Ei in Schale Eigelb zähflüssig
Eiweiß fast nur flüssig
62 °C 1 Stunde
Ei in Schale Eigelb cremig
Eiweiß eher fest
66 °C 1 Stunde
Ei in Schale Eigelb fest
Eiweiß fest
75 °C 1 Stunde
BB53B6RXV9LGHB%ERRN6HLWH6RQQWDJ$XJXVW
117


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  • My sous vide won’t stay switched on, the lights flick on then go out. I’ve checked the fuses etc Submitted on 24-12-2020 at 12:01

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