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9 Zartgaren
9.1 Funktionsweise
Mit «Zartgaren» werden hochwertige Fleischstücke auf schonende Art zube-
reitet. Das Garende ist genau wählbar, unabhängig von Gewicht und Dicke
des Fleisches. Die Gardauer wird automatisch geregelt. Die Gardauer kann
zwischen 2½ bis 4½ Stunden eingestellt werden.
Hinweise für ein optimales Ergebnis:
Gewicht des Fleisches: 500–2000 g
Fleischdicke: mindestens 4 cm
Qualität: mageres, hochwertiges Fleisch mit wenig Bindegewebe
9.2 Fleisch vorbereiten
Fleisch würzen oder marinieren.
Marinaden mit Kräutern, Senf usw. vor dem Anbraten entfernen. Diese
Bestandteile brennen leicht an.
Fleisch unmittelbar vor dem Anbraten salzen.
Fleisch kurz rundherum scharf anbraten. Dabei Anbratdauer von 5 Minuten
nicht überschreiten.
Anschliessend Fleisch in eine Glas- oder Porzellanform legen.
9.3 Gargutsensor platzieren
Gargutsensor so ins Fleisch stecken, dass sich die Spitze in der Mitte des
dicksten Teiles befindet.
Für eine korrekte Messung muss der Gargutsensor möglichst voll-
ständig vom Gargut bedeckt sein.
Die Temperatur, welche der Gargutsensor im Fleisch misst, ist wichtig,
damit das Fleisch bei Garende optimal gar ist.
Gitterrost in Auflage 2 schieben und Form darauf stellen.
Stecker des Gargutsensors in Buchse stecken.
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