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Beilagen und Hülsenfrüchte
Wasser bzw. Flüssigkeit im angegebenen Verhältnis zugeben.
Beispiel: 1:1,5 = je 100 g Reis 150 ml Flüssigkeit zugeben.
Die Einschubhöhe für den ungelochten Garbehälter können Sie
frei wählen.
Geflügel und Fleisch
Geflügel
Rindfleisch
Schweinefleisch
rste
Lebensmittel Verhältnis/Hinweise Zubehör Höhe Temperatur in °C Garzeit in min
Pellkartoffeln mittlere Größe gelocht +
ungelocht
2
1
100 35 - 45
Salzkartoffeln geviertelt gelocht +
ungelocht
2
1
100 20 - 25
Naturreis 1:1,5 ungelocht - 100 30 - 40
Langkornreis 1:1,5 ungelocht - 100 20 - 30
Basmatireis 1:1,5 ungelocht - 100 15 - 20
Parboiled Reis 1:1,5 ungelocht - 100 15 - 20
Risotto 1:2 ungelocht 2 100 30 - 35
Tellerlinsen 1:2 ungelocht - 100 30 - 45
weiße Bohnenkerne, vor-
geweicht
1:2 ungelocht 100 65 - 75
Couscous 1:1 ungelocht - 100 6 - 10
Grünkern, geschrotet 1:2,5 ungelocht - 100 15 - 20
Hirse, ganz 1:2,5 ungelocht - 100 25 - 35
Weizen, ganz 1:1 ungelocht - 100 60 - 70
Klöße - gelocht +
ungelocht
2
1
90 25 - 30
Lebensmittel Menge/Gewicht Zubehör Höhe Temperatur in °C Garzeit in min
Hähnchenbrust je 0,15 kg ungelocht 2 100 15 - 25
Entenbrust* je 0,35 kg ungelocht 2 100 12 - 18
* vorher anbraten und in Folie einwickeln
Lebensmittel Menge/Gewicht Zubehör Höhe Temperatur in °C Garzeit in min
flaches Roastbeef,
medium*
1 kg ungelocht 2 100 25 - 35
hohes Roastbeef,
medium*
1 kg ungelocht 2 100 30 - 40
* vorher anbraten und in Folie einwickeln
Lebensmittel Menge/Gewicht Zubehör Höhe Temperatur in °C Garzeit in min
Schweinefilet* 0,5 kg ungelocht 2 100 10 - 12
Schweinemedaillons* ca. 3 cm dick ungelocht 2 100 10 - 12
Kasseler Rippchen in Scheiben ungelocht 2 100 15 - 20
* vorher anbraten und in Folie einwickeln
Lebensmittel Zubehör Höhe Temperatur in °C Garzeit in min
Wiener Würstchen gelocht +
ungelocht
2
1
80 - 90 12 - 18
Weißwürste gelocht +
ungelocht
2
1
80 - 90 15 - 20
16


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