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Garzeiten-Tabelle
Die angegebenen Garzeiten sind als Richtzeiten zu verstehen;
sie können je nach Größe und Menge des Garguts, Abstand
zwischen den einzelnen Lebensmitteln, persönlichen Vorlieben
und in Abhängigkeit von der Netzspannung variieren.
Fleisch – Geflügel
Fisch – Krustentiere
Lebensmittel
Art
Menge
Garzeit
Hinweise/ Empfehlungen
Hühnerbrust
(ausgelöst)
frisch / im
Ganzen
350 g
20 min
2 Hühnerbrüste pro Garbehälter
in Stücke
geschnitten
450 g
17 min
Hähnchenschenkel
frisch / im
Ganzen
2
36 min
Putenschnitzel
dünn
600 g
24 min
Schweinefilet
frisch
700 g
38 min
in 1 cm dicke Scheiben geschnitten
Lammsteak
frisch
500 g
14 min
Frankfurter
Würstchen
frisch
10
10 min
Lebensmittel
Art
Menge
Garzeit
Hinweise/ Empfehlungen
Dünne Fischfilets
(Kabeljau,
Schellfisch,
Scholle, Seezunge,
Lachs ...)
frisch
450 g
15 min
gefroren
370 g
18 min
Fischsteaks
(Kabeljau,
Schellfisch,
Scholle, Seezunge,
Lachs ...)
frisch
400 g
15 min
Fisch, ganz
(Forelle,
Lachsforelle,
Seebarsch)
frisch
600 g
25 min
Muscheln
frisch
1 kg
20 min
Krabben
frisch
200 g
5 min
Jakobsmuscheln
frisch
100 g
5 min
Verwenden Sie stets
Topflappen oder
Ofenhandschuhe, um während
des Garvorgangs den Deckel,
die Garbehälter und -tabletts
oder die Griffe anzufassen.
SEBOU163_Notice VitaCuisine_FR-NL-DE_NC00113333_SEBOU101 17/07/12 10:50 Page24
27


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