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Richtwerte Fürs Garen
DE
59
SCHELLFISCH 1000-1200 g 80 20-25 GELOCHT 2
THUNFISCH-
FILET
500-1000 g 80 15-20 GELOCHT 2
ZANDER 4 x 250 g 80 25-30 GELOCHT 2
11.2 Fleisch
FLEISCH MENGE
TEMPERATUR
(ºC)
ZEIT (MIN.) GARBLECH
SCHIEN
E
HÄHNCHEN-
SCHENKEL
4-10 100 40-45 GELOCHT 2
HÄHNCHEN-
BRUST
4-6 100 25-35 GELOCHT 2
KASSELER 500 – 1000 g 100 40-50 GELOCHT 2
PUTEN-
SCHNITZEL
4-8 100 20-25 GELOCHT 2
SCHWEINEFILE
T, GANZ
4-8 100 20-30 GELOCHT 2
WÜRSTCHEN 80-100 10-15 GELOCHT 2
11.3 Eier
EIER TEMPERATUR (ºC) ZEIT (MIN.) GARBLECH SCHIENE
EIER IM GLAS 100 10-15 GRILLROST 2
EIER, HART 100 15 GRILLROST 2
EIER, WEICH 100 10-12 GRILLROST 2
11.4 Beilagen
BEILAGEN MENGE
TEMPERATUR
(ºC)
ZEIT (MIN.)
GARBLECH
SCHIEN
E
GRAUPEN +
FLÜSSIGKEIT
200 g + 400 ml 100 30-35 GRILLROST 2
GRIESS +
FLÜSSIGKEIT
200 g + 300 ml 100 10-20 GRILLROST 2
LINSEN +
FLÜSSIGKEIT
200 g + 375 ml 100 20-50 GRILLROST 2
REIS +
FLÜSSIGKEIT
200 g + 250 ml 100 25-40 GRILLROST 2
27


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