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Tabellen und Tipps de
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Tiefkühlprodukte
Beachten Sie die Herstellerangaben auf der
Verpackung.
Die angegebenen Garzeiten gelten für das Einschieben
in den kalten Garraum.
Prüfgerichte
Diese Tabellen wurden für Prüfinstitute erstellt, um das
Prüfen und Testen der verschiedenen Geräte zu
erleichtern.
Prüfgerichte nach Norm EN 60350-1.
Lebensmittel Zubehör Höhe Heizart Temperatur
in °C
Garzeit in
Min.
Teigwaren, frisch, gekühlt* ungelocht 2 Dämpfen 100 5 - 10
Forelle gelocht +
ungelocht
3
1
Dämpfen 80 - 100 20 - 25
Lachsfilet gelocht +
ungelocht
3
1
Dämpfen 80 - 100 20 - 25
Brokkoli gelocht +
ungelocht
3
1
Dämpfen 100 6 - 10
Blumenkohl gelocht +
ungelocht
3
1
Dämpfen 100 5 - 8
Bohnen gelocht +
ungelocht
3
1
Dämpfen 100 6 - 10
Erbsen gelocht +
ungelocht
3
1
Dämpfen 100 5 - 12
Karotten gelocht +
ungelocht
3
1
Dämpfen 100 4 - 6
Mischgemüse gelocht +
ungelocht
3
1
Dämpfen 100 6 - 10
Rosenkohl gelocht +
ungelocht
3
1
Dämpfen 100 5 - 10
* etwas Flüssigkeit zugeben
Lebensmittel Zubehör Höhe Heizart Temperatur
in °C
Garzeit in
Min.
Brokkoli
(Dampfverteilung)
gelocht +
ungelocht
3
1
Dämpfen 100 7 - 9
Brokkoli
(Dampfnachschub)
gelocht +
ungelocht
3
1
Dämpfen 100 7 - 9
Erbsen*
(Maximale Beladung)
gelocht +
ungelocht
3
1
Dämpfen 100 5 - 12
* 2,0 kg Erbsen gleichmäßig im Behälter verteilen.
31


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