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Speise
Temperatur
(ºC)
Wassermen-
ge in ml
Zeit
1)
in Min.
Einschubebe-
ne
Tomaten
schälen
96 350 15 1
Weiße Gar-
tenbohnen
96 500 25 - 35 1
Wirsing 96 400 20 - 25 1
Zucchini
(Scheiben)
96 350 15 1
1)
Die Zeitangaben sind Richtwerte.
Beilagen
Speise
Temperatur
(ºC)
Wassermen-
ge in ml
Zeit
1)
in Min.
Einschubebe-
ne
Dampfnudeln 96 600 30 - 40 1
Kartoffelklöße 96 600 35 - 45 1
Pellkartoffeln,
mittelgroß
96 750 45 - 55 1
Reis (Verhält-
nis Wasser/
Reis 1,5:1)
96 600 35 - 40 1
Salzkartoffeln,
geviertelt
96 600 35 - 40 1
Semmelknö-
del
96 600 35 - 45 1
Tagliatelle,
frisch
96 450 20 - 25 1
Polenta (Ver-
hältnis Flüs-
sigkeit/Polen-
ta 3:1)
96 750 40 - 45 1
1)
Die Zeitangaben sind Richtwerte.
Fisch
Speise
Temperatur
(ºC)
Wassermen-
ge in ml
Zeit
1)
(Min.)
Einschubebe-
ne
Forelle, ca.
250 g
85 550 30 - 40 1
Garnelen,
frisch
85 450 20 - 25 1
Garnelen, ge-
froren
85 550 30 - 40 1
Lachsfilets 85 500 25 - 35 1
24
www.aeg.com
24


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