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Anwendungshinweise,
Einstelltabellen
Auf den nachfolgenden Seiten erhalten Sie Tipps für die praktische Anwendung des
Gerätes und die Zubereitung von Speisen.
Die angegebenen Werte für Gardauer und Temperatur sind Richtwerte. Je nach Art
und Beschaffenheit des Gargutes kann die effektiv notwendige Gardauer davon ab-
weichen.
Das Gargut in den nicht vorgeheizten Garraum schieben.
Gemüse (frisch)
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Bohnen 100 35–45
Broccoli/Blumenkohl in Röschen 100 20–30
Fenchel halbiert 100 25–30
Salzkartoffeln in Stücken 100 20–25
Pellkartoffeln ganz 100 30–45
Kohlrabi in Stifte 100 15–25
Maiskolben 100 45–60
Peperoni 100 10–15
Paprika in Streifen 100 10-15
Rosenkohl 100 25–30
Karotten in Scheiben 100 20–30
Spargel 100 20–35
Spinat 100 7–10
Stangensellerie 100 25–30
Zucchini in Scheiben 100 10–15
Zuckererbsen 100 10-15
Tomaten abziehen 80 5-7
29


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