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DE
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
20


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