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SPEISE
MENGE DER
SPEISE (kg)
WASSER-
MENGE (dcl)
ZUBEREITUN-
GSZEIT (Min.)
Bemerkung
Äpfel
0,5 0,5 10-15
In kleinere Stücke
geschnitten
Birnen
0,4 0,3 10
in kleinere Stücke
gleicher Größe
geschnitten
Pfi rsiche
0,4 0,3 5-12
Pfl aumen
0,4 0,3 5-12
Obstmischung
0,5 0,3 7-12
Karto eln
1 0,5 25-30
in Würfel geschnitten
und mit Wasser
ausgespült
Broccoli
0,4 0,5 10-15
Blumenkohl
0,5 0,5 25-30
in größere Stücke
geschnitten
Möhren
0,7 0,8 20-25
in Ringe geschnitten
–größere Stücke
Gemüsemix
0,5 0,2-0,4 20-25
Erbsen
(gefroren)
0,15 0,3 20-25
Zucchini
0,6 0,5 13-18 in Ringe geschnitten
Auberginen
0,3 0,4 10-13
Eier 2 St. 0,4
9-13
In lauwarmes Wasser
legen, damit die
Schale während
des Kochens nicht
springt
Kichererbsen
0,25 1 50-55
vor dem Kochen
ca. 22 Stunden im
Wasser einweichen
Linsen
0,25 1 20-25
vor dem Kochen
ca. 20 Stunden im
Wasser einweichen
Reis
1 Messglas
2 Messgläser 20-25
Reis mit Wasser
ausspülen
Zur Erzielung von optimalen Kochergebnissen empfehlen
wir den Gebrauch eines Topfdeckels ohne Dampfl och (die
Garzeit ist von der Qualität, Masse des Lebensmittels,
vom Kochtopf und Topfdeckel sowie dem Geschmack der
Speise abhängig).
Füllen Sie zuerst den Kochtopf mit Wasser und
legen Sie die Lebensmittel hinein (gilt für alle
Speisen).
DAMPFGAREN
28
BETRIEBSARTEN
28


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