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GEMÜSE
Stellen Sie die Temperatur auf 99
°C ein.
(Min.)
15 - 25 Kürbis, Würfel
15 - 25 Tomaten
20 - 25 Bohnen, blanchiert
20 - 25 Feldsalat, Rosetten
20 - 25 Wirsing
20 - 30 Stangensellerie
20 - 30 Lauch, Ringe
20 - 30 Erbsen
20 - 30 Zuckerschoten / Kaiserpap-
rika
20 - 30 Süßkartoffeln
20 - 30 Fenchel
20 - 30 Karotten
25 - 35 Spargel, weiß
25 - 35 Rosenkohl
25 - 35 Blumenkohl, Röschen
25 - 35 Kohlrabi, Streifen
25 - 35 Bohnen, weiß
30 - 40 Maiskolben
35 - 45 Schwarzwurzel
35 - 45 Blumenkohl, ganz
35 - 45 Bohnen, grün
40 - 45 Weiß- oder Rotkohl, in
Streifen
50 - 60 Artischocken
GEMÜSE
Stellen Sie die Temperatur auf 99
°C ein.
(Min.)
55 - 65 Getrocknete Bohnen, ein-
geweicht, Verhältnis Was-
ser/Bohnen 2:1
60 - 90 Sauerkraut
70 - 90 Rote Bete
BEILAGEN
Stellen Sie die Temperatur auf 99
°C ein.
(Min.)
15 - 20 Couscous, Verhältnis Was-
ser/Couscous 1:1
15 - 25 Tagliatelle, frisch
20 - 25 Grießbrei, Verhältnis Milch/
Grieß 3,5:1
20 - 30 Linsen, rot, Verhältnis Was-
ser/Linsen 1:1
25 - 30 Spätzle
25 - 35 Bulgur, Verhältnis Wasser/
Bulgur 1:1
25 - 35 Hefeknödel
30 - 35 Duftreis, Verhältnis Wasser/
Reis 1:1
30 - 40 Salzkartoffeln, geviertelt
35 - 45 Semmelknödel
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