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• WennSiegefrorenesGemüsedämpfenmöchten,tauenSiediesnichtauf.
• DieGrößeundFormvonGemüse,sowiepersönlicheVorlieben,könnenAnpassungender
Garzeit fordern. Wenn weicheres Gemüse erforderlich ist, können zusätzliche Garzeiten not-
wendig sein.
• LassenSiekeinWasseroderBrühedenEdelstahl-EinsatzzumDampfgarenerreichen.Der
Dampfvorgang wird nicht wirksam sein.
WARNUNG: Heben Sie den Deckel immer vorsichtig an, und halten Sie es von sich weg
um Verbrühungen durch austretenden Dampf zu vermeiden.
Dämpftabellen
Gemüse Vorbereitung & Tipps Menge Kochzeit min
Artischocke entfernen Sie die harten äußeren
Blätter und Stängel
2 mittelgroße 30 - 35
Spargel von oben nach unten schälen und
die harten Enden abschneiden
2 Bund 12 - 14
Bohnen ganz 250 g 13 - 15
Rüben trimmen, nicht Schälen 300 g 12 - 13
Paprika in Streifen geschnitten 3 mittelgroße 14 - 16
Broccoli in Röschen geschnitten 250 g 8 - 10
Rosenkohl schneiden Sie ein Kreuz in die Wur-
zel
375 g 17 - 19
Kohl große Stücke 500 g 10 - 12
Karotten in Streifen geschnitten 3 mittelgroße 14 - 16
Sellerie in Streifen geschnitten 3 Stängel 5 - 6
Kichererbsen 12 Stunden einweichen 1 Tasse getrocknete 40 - 45
Mais ganze Maiskolben 2 kleine Maiskolben 20 - 22
Pilze ganz, ungewaschen 300 g 8 - 10
Zwiebeln geschält, ganz lassen 6 mittelgroße 20 - 25
Zuckerschoten gestutzt 250 g 4 - 5
Erbsen frisch, geschält
gefroren
250 g
250 g
8 - 10
4 - 5
Kartoffeln ganz 4 (150 - 180 g pro
Stück)
35 - 40
Kartoffeln neue, ganz 6 (125 g pro Stück) 25 - 30
Süßkartoffeln in Stücke geschnitten 300 g 20 - 25
Kürbis in Stücke geschnitten 300 g 20 - 25
17


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