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Garzeittabelle
Die angegebenen Garzeiten sind nur als Anhaltspunkt zu verstehen. Diese können
der Größe, dem Umfang der Lebensmittel, dem Platz zwischen den Lebensmitteln,
den Mengen und dem persönlichen Geschmack angepasst werden.
Fleisch - Geflügel
Fisch – Schalentiere
22
Zubereitung Art Menge Garzeit Hinweise
Fischfilets
Frisch
Tiefgefroren
450 g
450 g
10
Minuten
18
Minuten
Fischsteaks Frisch 400 g
15
Minuten
Je nach Dicke
Ganzer Fisch Frisch 600 g
25
Minuten
Je nach Dicke
Miesmuscheln Frisch 1 kg
15 - 20
Minuten
Shrimps Frisch 200 g
5
Minuten
Jakobsmuscheln Frisch 100 g
5
Minuten
Tragen Sie zur
Handhabung der Einsätze
während des Betriebs
Topfhandschuhe.
Zubereitung Art Menge Garzeit Hinweise
Hähnchenbrust
In Stücke
geschnitten
Ganz
500 g
450 g
15
Minuten
17
Minuten
Hähnchenschenkel Ganz 4
36
Minuten
Putenschnitzel Dünn 600 g
24
Minuten
Schweinefilet 700 g
38
Minuten
In 1 cm dicke Scheiben schneiden
Lammfleischscheiben 500 g
14
Minuten
Würstchen
„Wiener“
10
10
10
Minuten
10
Minuten
Knack-
würstchen
24


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