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Tabelle für die Zubreitung von Gemüse
(Stellen Sie die Temperatur auf 52 °C.)
Gemüse Zubereitung Kriterium für die
Trockenheit
Zeit
(Stunden)
Artichocken In Streifen schneiden (3 mm). brüchig
6-14
Spargel In Streifen schneiden (3 mm). brüchig
6-14
Bohnen Schneiden und dämpfen, bis sie glasig sind. brüchig
8-26
Rüben Blanchieren, abkühlen, Spitzen und Wurzeln
entfernen, in Scheiben schneiden.
brüchig
8-26
Rosenkohl Vom Stängel schneiden, längst halbieren. bissfest
8-30
Brokkoli Trimmen und durchschneiden. 3-5 Minuten
weichdämpfen.
brüchig
6-20
Kohl Trimmen und in 3mm Streifen schneiden. ledrig
6-14
Karotten Weich dämpfen, schreddern oder in Scheiben
schneiden.
ledrig
6-12
Blumenkohl Weich dämpfen. Trimmen und schneiden. ledrig
6-16
Sellerie Stängel in 6mm Streifen schneiden. brüchig
6-14
Schnittlauch Zerhacken. brüchig
6-10
Gurke Schälen, in Scheiben von 1 cm schneiden. ledrig
6-18
Aubergine Trimmen und in Scheiben von ½ - 1 cm
schneiden.
brüchig
6-18
Knochlauch Haut von der Zehe enfernen und in Scheiben
schneiden.
brüchig
6-16
Spitzpaprika Ganz trocknen. ledrig
6-14
Pilze In Scheiben schneiden, zerhacken oder in
ganzen Teilen trocknen.
ledrig
6-14
Zwiebeln Dünn schneiden oder zerhacken. brüchig
6-14
Erbsen Enthülsen, 3-5 Minuten blanchieren brüchig
8-14
Paprika In Streifen oder Ringe schneiden (6 mm).
Samen entfernen.
brüchig
4-14
Kartoffeln In Scheiben schneiden, würfeln oder
zerschneiden. 8-10 Minutenblanchieren.
brüchig
6-18
Rhabarber Die äußere Haut entfernen, in Scheiben zu 3
mm schneiden.
keine Feuchtigkeit
6-38
Spinat Dämpfen bis er welk aber nicht matschig ist. brüchig
6-16
Tomaten Haut enfernen, in Hälften oder Scheiben
schneiden
ledrig
8-24
Zucchini In Scheiben schneiden (ca. 6 mm) brüchig
6-18
14
14


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