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6. BETRIEBSTECHNIKEN UND EMPFOHLENE MENGEN
Zutaten Kommentare
Knoblauch/Zwiebeln/Schalotten
Sardellen
Butter
Nicht zu hart und in kleine Stücke geschnitten
Ka ee (in Bohnen)
Höchstens 50g gleichzeitig
Frische Gemüse
In kleine Stücke geschnitten
Schokolade
Höchstens 30g gleichzeitig, in kleine Stücke gesch-
nitten
Hartkäse
Höchstens. 60g gleichzeitig, in kleine Stücke gesch-
nitten
Mittelharter Käse
Halbweicher Käse
Muss sehr kalt sein
Weichkäse
Muss sehr kalt sein
Körner (Kümmel, Mohn, etc.)
Frische Kräuter
Müssen gut abgetrocknet sein
Gekochte Gemüse
Muss weich gekocht sein
Walnüsse, Haselnüsse
Oliven
Entkernt
Pfe er (Körner)
Fleisch, Ge ügel, Fisch
Muss sehr kalt (aber nicht gefroren sein), in gleich-
mäßige Stücke geschnitten.
Höchstens 150g
Schlagsahne
Ungefähr 45 Sek. pro Impuls
Flüssigleiten
Mayonnaise
Das Öl wird durch die entsprechende Einfüllö nung
im Deckel hinzugefügt
Eiswürfel
In kleinen Mengen
26


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