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wskazówki do gotowania na parze
Podane czasy gotowania så wy¢åcznie orientacyjne.
Przeczytaj punkty `bezpieczna obróbka cieplna' na str. 86 i `wskazówki' na
str. 88.
warzywa
Umyj warzywa przed gotowaniem. Usuæ ¯y¢y lub obierz, jeÿli trzeba.
* Podczas gotowania jajek nale¯y umieÿciç je we wbudowanych uchwytach na
jajka w dolnej czëÿci koszyka.
warzywa iloÿç przygotowanie minut
Szparagi 454 g Obciåç 15
Fasolka zielona 454 g Obciåç 15-20
Fasolka szparagowa 454 g Obiåç i cienko pokrajaç 15-20
Broku¢y 454 g Pokrajaç na florety 20
Brukselka 454 g Obciåç i naciåç g¢åby 25
Kapusta 1 ma¢a Poszatkowaç 25
Marchew 454 g Cienko pokrajaç 20
Kalafior 1 ÿredni Pokrajaç na florety 20-25
Cukinie 454 g Cienko pokrajaç 15
Seler ¢odygowy 1 g¢ówka Cienko pokrajaç 15
Pory 3-4 Cienko pokrajaç 15
Groszek w stråkach 227 g Obciåç 15
Ma¢e pieczarki 454 g Wytrzeç 10
Pasternak 454 g Pokrajaç w plasterki 15
lub cienko posiekaç
Groszek 454 g Ob¢uskaç 15
M¢ode ziemniaki 454 g Oskrobaç 30-40
jajka przygotowanie minut
Gotowanie* lub U¯yj specjalnej 10-15 na miëkko
gotowanie we tacki do jajek 15-20 na twardo
wrzåtku w koszulkach
93


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