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DE
6TH SENSE CHEF MENÜ
REZEPT MENGE GARZEIT ZUBEHÖR VORBEREITUNG
P3
Hühnerlets
[Dampfgaren]
150 –
500 g
sensor
Würzen und auf das Dampfgarer-Gitter geben.
100 ml Wasser in den Boden geben und mit
dem Deckel verschließen.
3 - Fleisch
P1
Rindeisch
[Braten]
800 –
1500 g
24-40min
Braten würzen und im kalten Mikrowellengerät
platzieren, bei Aufforderung wenden.
P2
Lammeisch
[Braten]
1000 –
1500 g
31-39min
Braten würzen und im kalten Mikrowellenofen
platzieren. Bei Aufforderung wenden.
P3
Entrecôte
[Grillen]
150 –
600 g
15-24min
Entrecote würzen, bei Aufforderungen wen-
den.
P4
Speck
[Frittieren]
50 – 150 g 3,5-7min
Speck zugeben, sobald die Crisp-Platte vorge-
heizt ist. Bei Aufforderung wenden.
4 - Fisch / Meeresfrüchte
P1
Fischlets
[Dampfgaren]
150 –
500 g
sensor
Würzen und auf das Dampfgarer-Gitter geben.
100 ml Wasser in den Boden geben und mit
dem Deckel verschließen.
P2
Gefrorene Fo-
lienkartoffeln
[Frittieren]
200 –
600 g
12-22min
Crisp-Platte leicht einfetten. Lebensmittel hin-
zugeben, sobald Mikrowelle und Crisp-Plat-
te vorgeheizt sind. Lebensmittel bei Aufforde-
rung wenden.
P3
Garnelen
[Dampfgaren]
150 –
500 g
sensor
Auf das Dampfgarer-Gitter geben. 100 ml
Wasser in den Boden geben und mit dem De-
ckel verschließen.
Mikrowellengeeigne
tes Geschirr
Mikrowellen- und
ofengeeignetes
Geschirr
Crisp-Griff und
Crisp-Platte
Dampfgarer
(einschichtiger
Dampfgarer)
Boden und Deckel
des Dampfgarers
Niedriger Rost
Hoher Rost
31


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