Manual Steba DG2 (page 8 of 42) (English, German, Dutch, Danish, French)

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FLEISCH & GEFLÜGEL

1. Der Vorteil beim Dampfgaren ist, dass das gesamte Fett abrinnen kann. Die bes-

ten Resultate erzielen Sie mit zarten und mageren Fleischscheiben.

2. Geflügel kann gemeinsam mit Gewürzkräutern gekocht werden.

3. Überprüfen Sie vor dem Servieren, ob das Fleisch gar ist. Stechen Sie das Fleisch an

oder schneiden Sie eine Scheibe ab, um seinen Gargrad zu überprüfen.

Fleisch

Typ Gewicht/Stück Kochzeiten

Geflügel Filet ohne Knochen 250 g

450 g

13 – 16

33 – 37

Schwein Filet, Nacken/Kotelett

oder Rippchen

400 g 6 – 12

FISCH & MEERESFRÜCHTE

1. Fisch ist gar, wenn sein Fleisch undurchsichtig ist und sich leicht mit einer Gabel

zerteilen lässt.

2. Tiefgefrorener Fisch kann unaufgetaut mit Dampf gegart werden, wenn er vor

dem Kochen geteilt wird, die Kochzeit verlängert sich jedoch dementsprechend.

Lebensmittel

Typ Gewicht/Stück Kochzeiten

Krustentiere Frisch 250 / 400 g 10 – 11

Garnelen Frisch 425 g 7

Miesmuscheln Frisch 450 g 10 – 12

Langusten (Schwänze) Tiefgefroren 2 Stück zu je 400 g 23 – 23

Fischfilets Tiefgefroren

Frisch

250 g

11 – 13

7 – 9

REIS

Füllen Sie 200 g Reis und 350 ml Wasser in die Reisschüssel und geben Gewürze oder

Kräuter dazu. Füllen Sie den Wasserbehälter bis MAX. Die Reisschüssel stellen Sie in

den unteren Behälter, legen den Deckel auf starten das Programm.

Lebensmittel

Typ Menge/Wasser Kochzeiten

Reis Weiß 200 g / 300 ml 38 – 42

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Steba DG2 Manual

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