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Fleisch | Meat Garstufe|
Doneness
Dicke |
Thickness
Temperatur |
Temperature
Kochdauer |
Cooking time
Schwein | Pork
Filet
medium 40 mm 60 °C 60 min.
Rind | Beef
Medallion
medium 30 mm 56 °C 50 min.
Lamm | Lamb
Filet
medium 20 mm 55 °C 25 min.
Reh | Deer
Filet
durch | done 20 mm 58 °C 20 min.
Wildschwein | Wild boar
Rücken |Back
durch | done 25 mm 60 °C 30 min.
Geügel | Poultry
Ente | Duck
Brust |Breast
medium am Stück |
in one piece
55 °C 120 min.
Hühnchen | Chicken
Brust | Breast
durch | done 25 mm 64 °C 60 min.
Fisch | Fish
Lachs |Salmon
Filet
durch | done 20 mm 52 °C 15 min.
Thunsch | Tuna
Filet
durch | done 20 mm 50 °C 8 min.
Gemüse | Vegetables
Karotten | Carrots
85 °C 45 min.
Spargel | Asparagus
85 °C 25 min.
Zwiebeln |Onions
85 °C 35 min.
Kartoffeln | Potatoes
85 °C 40 min.
Die angegebenen Garzeiten sind Durchschnittswerte für nicht gefrorene Lebensmittel.
The listed average cooking times are for non-frozen food.
Les temps de cuisson liss ne sont que des temps indicatifs pour aliments non surges.
De kooktijden in de lijst zijn gemiddelde waarden voor niet bevroren voedsel.
I tempi di cottura riportati sono solo approssimativi per alimenti non congelati.
Los tiempos de cocción son sólo tiempos aproximados, para alimentos no congelados.
Sous-Vide Gartabelle | Cooking table
34


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