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Programm Einstellung Dauer Lebensmittel empfohlene Menge
(maximal)
Reis/Getreide mittel 30 Min. weißer, mittelkörniger Reis
(Beilage)
500 g Reis,
700 ml Wasser
mittel 25 Min. weißer, mittelkörniger Reis
(Beilage)
250 g Reis,
500 ml Wasser
lang 60 Min. schwarzer Reis 500 g Reis,
500 ml Wasser
lang 45 Min. schwarzer Reis 250 g Reis,
350 ml Wasser
Milchspeise lang 45 Min. Milchbrei 250 g Rundkornreis,
1000 ml Milch,
100 g Zucker
mittel 30 Min. Milchbrei 125 g Rundkornreis,
500 ml Milch,
50 g Zucker
Sanft Fritt. mittel 20 Min. Hähnchenschenkel 300 g
kurz 10 Min. Champignons 200 g
mittel 20 Min. Cannelloni 300 g
kurz 10 Min. Fischfilet 200 g
kurz 10 Min. Schnitzel „Wiener Art“ (Pute) 200 g
kurz 10 Min. Schnitzel „Wiener Art“
(Schwein)
200 g
Dampfgaren +
Sanft Fritt.
kurz +
kurz
10 Min. +
10 Min.
rohes Gemüse
(z. B. Blumenkohl)
200 g
Backen lang 60 Min. Schweinenacken 1500 g
mittel 40 Min. Hackbraten 800 g
lang 60 Min. Kuchen 500 g
Anbraten mittel 15 Min. Gemüse 300 g
mittel 15 Min. Fisch 200 g
mittel 15 Min. Fleisch 500 g
kurz manuelle
Einstellung: 5 Min.
Zwiebeln 200 g
Sous Vide
1)
kurz, 60°C 60 Min. Rinderfilet (blutig / rare) Der Wasserstand
im Topf darf nach
Einlegen der
Speisen 3.0 L nicht
überschreiten.
mittel, 65°C 50 Min. Rinderfilet (medium)
mittel, 70°C 45 Min. Rinderfilet (durch / well done)
kurz, 60°C 30 Min. Fisch (Lachs)
mittel, 65°C 60 Min. Geflügel (Hähnchenbrust)
lang, 85°C 60 Min. Spargel
lang, 85°C 80 Min. Kartoffeln
lang, 85°C 100 Min. Wurzelgemüse
1) Beim Sous-vide-Garen sind besondere Hygiene-Maßnahmen einzuhalten. Unbedingt die
Sicherheitshinweise und Zubereitungsempfehlungen beachten! X „Sous-vide-Garen“ siehe Seite 17
25


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