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Tabellen und Tipps
Gemüse
Gemüse/ frisch Temperatur ºC
Garzeit Min. Behälter Leiste v.u.
Auberginen
in Scheiben
100 15-20 gelocht 2
Bohnen 100 35-45 gelocht 2
Broccoli
Röschen mit Stiel
100 25-30 gelocht 2
Broccoli
Röschen ohne Stiel
100 15-20 gelocht 2
Blumenkohl
Röschen
100 25-30 gelocht 2
Blumenkohl
ganzer Kopf
100 40-45 gelocht 1
Erbsen 100 30-35 gelocht 2
Fenchel
in Streifen
100 15-20 gelocht 2
Fenchel
halbiert
100 20-30 gelocht 2
Kartoffeln m. Schale
ganz, sehr klein
100 20-25 gelocht 2
Kartoffeln m. Schale
ganz, sehr dick
100 45-50 gelocht 2
Kartoffeln o. Schale
in Stücken
100 20-25 gelocht 2
Kohlraben
in Stifte
100 20-25 gelocht 2
Kaiserschoten 100 15-20 gelocht 2
Karotten
in Scheiben
100 25-30 gelocht 2
Maiskolben 100 50-60 gelocht 2
Paprikaschoten
in Streifen
100 12-15 gelocht 2
Peperoni 100 12-15 gelocht 2
Pilze
in Viertel
100 12-15 gelocht 2
Porree
in Scheiben
100 10-12 gelocht 2
Rosenkohl 100 25-35 gelocht 2
Sellerie
in Streifen
100 15-20 gelocht 2
Spargel 100 20-35 gelocht 2
Spinat 100 12-15 gelocht 2
Stangensellerie 100 25-30 gelocht 2
Zucchini
in Scheiben
100 12-18 gelocht 2
Klöße
Klöße Temperatur ºC Garzeit Min. Behälter Leiste v.u.
Buchteln 100 20-30 ungelocht 2
Dampfnudeln 100 15-20 ungelocht 2
Hefeklöße 100 15-25 ungelocht 2
Semmelknödel 100 20-25 ungelocht 2
Serviettenkloß 100 25-30 ungelocht 2
21


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