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Gemüse, Obst und Ei
Dampfgaren auf zwei Ebenen (Rezepte)
Brokkoli mit Lachsfilet
Hähnchenbrustfilet mit Kartoffeln
Hinweis
Wenn Sie gleichzeitig zwei Lebensmittel zubereiten, die bei unterschiedli-
chen Temperaturen gegart werden müssen (z. B. 80° und 120° C), stellen
Sie die niedrigere Temperatur ein. Beachten Sie, dass sich dadurch die
Zubereitungszeit des anderen Lebensmittels entsprechend verlängert.
Lebensmittel Temp. °C Menge/Zubereitung Garzeit Hinweise
Blumenkohl/
Brokkoli
100
in Röschen (frisch) 300 g
in Röschen (gefroren) 300 g
14-16
18-20
Die Zuberei-
tungszeit ist
abhängig von
der Qualität
des Garguts.
Erbsen im
Teller garen.
Gemüse vor
dem Garen
kleinschnei-
den.
Spinat nach
der Hälfte der
Zubereitungs-
zeit umrühren.
Erbsen 100
frisch 300 g
gefroren 300 g
15
16-18
Kürbis, in Wür-
fel geschnitten
100
frisch 500 g
gefroren 500 g
15-20
25-30
Kartoffeln 100
frisch, geschält ca. 3 cm
Kantenlänge 300 g
15-20
25-30
Spinat 100
frisch 500 g
gefroren 500 g
15
25
Pilze 100
geschnitten 300 g
klein + gefroren 300 g
13-18
20
Äpfel, Birnen,
Pfirsich
90 geschält, 1-3 Stücke 10-15
Frische Eier
bei Raumtem-
peratur
100
Schale oder Teller
verwenden
10 (weich)
12 (mittel)
14 (hart)
Garen Sie
3 Eier in 0,1 l
Wasser.
Ebene Temp. °C Gewicht Garzeit
Erste Ebene:
Brokkoli in Röschen
90 300 g ca. 24
Zweite Ebene:
Lachsfilet in 4 Scheiben
90 110 g je Scheibe ca. 21
Ebene Temp. °C Gewicht Garzeit
Erste Ebene:
Geschälte Kartoffeln mit ca. 3 cm
Kantenlänge
100 300 g ca. 30
Zweite Ebene:
Hähnchenbrustfilet 2 Stück á 150 g
100 300 g ca. 25
DE Dampfgarer 08_2009.book Seite 23 Dienstag, 3. November 2009 2:35 14
23


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