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11.6 Knödel
KNÖDEL TEMPERATUR (ºC) ZEIT (MIN.) GARBLECH
SCHIE
NE
SÜSSE KNÖDEL 100 20-30 UNGELOCHT 2
SÜSSE HEFEKNÖDEL 100 15-20 UNGELOCHT 2
HEFEKNÖDEL 100 15-25 UNGELOCHT 2
BROTKNÖDEL 100 20-25 UNGELOCHT 2
SERVIETTENKNÖDEL 100 25-30 UNGELOCHT 2
11.7 Desserts
DESSERTS MENGE
TEMPERATUR
(ºC)
ZEIT (MIN.)
GARBLECH
SCHIE
NE
GEDÄMPFTE ÄPFEL
500-1500 g 100 15-25 UNGELOCHT 2
GEDÄMPFTE
BIRNEN
500-1500 g 100 25-30 UNGELOCHT 2
CRÈME BRÛLÉE 80 20-25 GRILLROST 2
CRÈME CARAMEL 80 25-30 GRILLROST 2
JOGHURT 40 4-6 Std. GRILLROST 2
GEDÄMPFTE
PFIRSICHE
500-1500 g 100 15-20 UNGELOCHT 2
11.8 Obst (Sterilisieren / Einmachen)
OBST MENGE
TEMPERATUR
(ºC)
ZEIT (MIN.)
GARBLECH
SCHIE
NE
BIRNEN 4-6 1L-GLÄSER 100 30-35 GRILLROST 1
KIRSCHEN 4-6 1L-GLÄSER 80 30-35 GRILLROST 1
PFIRSICHE 4-6 1L-GLÄSER 80 30-35 GRILLROST 1
PFLAUMEN 4-6 1L-GLÄSER 80 30-35 GRILLROST 1
11.9 Aufwärmen
AUFWÄRMEN MENGE
TEMPERATUR
(ºC)
ZEIT (MIN.)
GARBLECH
SCHIE
NE
TELLERGERICHTE 1-2 100 12-15 GRILLROST 2
TELLERGERICHTE 3-4 100 15-20 GRILLROST 2
FERTIGGERICHTE 100 15-20 GRILLROST 2
11.10 Blanchieren
GEMÜSE MENGE
TEMPERATUR
(ºC)
ZEIT
(MIN.)
GARBLECH
SCHIE
NE
z.B. BOHNEN, LINSEN 100 10-12 GELOCHT 2
GRÜNKOHL 1000-2000 g 100 12-16 GELOCHT 2
WIRSING 10-20 100 12-15 GELOCHT 2
WEISSKOHL, GANZ 2000-2500 g 100 30-45 GELOCHT 1
TOMATEN GESCHÄLT 80 12 GRILLROST 2
33


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