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Teigwaren, Reis, Getreideprodukte
Speise Gewicht
(g)
Verhältnis
Lebens-
mittel:
Flüssigkeit
Einschube-
bene
(von un-
ten)
Tempera-
tur
(°C)
Zuberei-
tungszeit
(Min.)
Reis, weiß 200 1:2 3 100 30-40
Reis, braun 200 1:2 3 100 60-70
Risotto Rezept 1:2 3 100 35-45
Teigwaren 200 1:2 3 100 20-30
Vollkorn-Teigwaren 200 1:2 3 100 20-30
Hirse 250 1:1 3 100 30-40
Gnocchi 500 / 3 100 20-30
Knödeln 500 / 3 100 20-30
Tortellini 500 / 3 100 25-35
Couscous 500 1:1 3 100 20-25
Ravioli 500 / 3 100 20-25
Süßspeisen
Speise Gewicht
(g)
Verhältnis
Lebens-
mittel:
Flüssigkeit
Einschube-
bene
(von un-
ten)
Temperatur
(°C)
Zuberei-
tungszeit
(Min.)
Schokolade
schmelzen*
200 / 3 50 25-35
Gelatine auflösen* 1 Packung / 3 50 20-25
Milchreis Rezept 1:4 3 100 35-45
Hefeteig Rezept / 3 40 30-40
Karamellcreme Rezept / 3 100 45-55
* Behälter mit Deckel oder Folie zudecken
Eierspeisen
Speise Gewicht
(g)
Einschube-
bene
(von unten)
Temperatur
(°C)
Zuberei-
tungszeit
(Min.)
weichgekochte Eier 200 3 100 15-20
hartgekochte Eier 200 3 100 20-25
Pochierte Eier 200 3 100 16-20
Rührei 200 3 100 15-20
Omelette mit Speck Rezept 3 100 20-25
54


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