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Richtwerte Fürs Garen
DE
58
11 RICHTWERTE FÜRS GAREN
Für nähere Informationen zum Garen schauen Sie in den nachfolgenden
Tabellen nach.
Die vorgeschlagenen Zeiten und Temperaturen sind Richtwerte. Die
Garzeit kann je nach Art und Eigenschaft der Speisen unterschiedlich
sein.
Die Schienenhöhen, die in der letzten Spalte der Tabellen angegeben
sind, werden auf der nachfolgenden Abbildung erklärt.
Das gelochte Garblech mit Speisen sollte nach Möglichkeit auf der
Schiene 2 eingesetzt werden. In diesem Fall muss das nichtgelochte
Garblech auf der Schiene 1 eingesetzt werden. Auf diese Weise werden
Wassertropfen aufgefangen und das Gerät wird nicht schmutzig.
11.1 Fisch
FISCH MENGE
TEMPERATUR
(ºC)
ZEIT (MIN.) GARBLECH
SCHIEN
E
GOLDBRASSE 800-1200 g 80 30-40 GELOCHT 2
FORELLE 4 x 250 g 80 20-25 GELOCHT 2
LACHSFILET 500-1000 g 80 15-25 GELOCHT 2
LACHSFORELL
E
1000-1200 g 80 25-35 GELOCHT 1/2
RIESENGARNE
LEN
500-1000 g 80 15-20 GELOCHT 2
GRÜNSCHALE
NMUSCHEL
1000-1500 g 100 25-35 GELOCHT 2
HEILBUTTFILE
T
500-1000 g 80 20-25 GELOCHT 2
HERZMUSCHE
LN
500-1000 g 100 10-20 GELOCHT 2
HUMMER 800-1200 g 100 25-30 GELOCHT 1/2
KABELJAUFILE
T
1000-1200 g 80 20-25 GELOCHT 2
MIESMUSCHEL
N
1000-1200 g 100 15-25 GELOCHT 2
SEESAIBLING 4 x 250 g 80 25-30 GELOCHT 2
26


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