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Stellen Sie die sauberen Behälter in
die Mitte der ersten Einschubebene
auf den Rost. Achten Sie darauf, dass
die Öffnungen in einem kleinen Win-
kel nach unten zeigen.
Füllen Sie die Wasserschublade mit
der maximalen Wassermenge und
stellen Sie eine Dauer von 40 Min. ein.
Gemüse
Speise
Temperatur
(ºC)
Wassermen-
ge in ml
Zeit
1)
in Min.
Einschubebe-
ne
Artischocken 96 800 50 - 60 1
Auberginen 96 450 15 - 25 1
Blumenkohl,
ganz
96 600 35 - 45 1
Blumenkohl
in Röschen
96 500 25 - 30 1
Brokkoli, ganz 96 550 30 - 40 1
Brokkoli in
Röschen
96 400 20 - 25 1
Pilze in Schei-
ben
96 400 15 - 20 1
Erbsen 96 450 20 - 25 1
Fenchel 96 600 35 - 45 1
Karotten 96 600 35 - 45 1
Kohlrabi
(Streifen)
96 550 30 - 40 1
Paprika (Strei-
fen)
96 400 15 - 20 1
Lauch (Ringe) 96 500 25 - 35 1
Grüne Boh-
nen
96 550 35 - 45 1
Feldsalat in
Rosetten
96 450 20 - 25 1
Rosenkohl 96 550 30 - 40 1
Rote Beete 96 800 + 400 70 - 90 1
Schwarzwur-
zel
96 600 35 - 45 1
Sellerie (ge-
würfelt)
96 500 20 - 30 1
Grüner Spar-
gel
96 500 25 - 35 1
Weißer Spar-
gel
96 600 35 - 45 1
Spinat, frisch 96 350 15 1
DEUTSCH 23
23


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