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Anwendungshinweise,
Einstelltabellen
Auf den nachfolgenden Seiten erhalten Sie Tipps für die praktische Anwendung
des Gerätes und die Zubereitung beliebter Speisen.
Die angegebenen Werte für Gardauer und Temperatur sind Richtwerte. Je nach
Art und Beschaffenheit des Gargutes kann die effektiv notwendige Gardauer da-
von abweichen.
Gemüse (frisch) Betriebsart
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Bohnen
Dämpfen
100 20–35
Broccoli/Blumenkohl in Röschen 100 20–30
Fenchel halbiert 100 25–30
Salzkartoffeln in Stücken 100 20–25
Pellkartoffeln ganz 100 25–40
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 100 10–15
Zuckererbsen in Scheiben 100 10-15
Tomaten abziehen 80 5-7
Nährmittel Menge Betriebsart
Temperatur-
einstellung [°C]
Gardauer
[Min.]
Reis + Flüssigkeit 200 g + 250 ml
Dämpfen
100 20–40
Grieß + Flüssigkeit 200 g + 250 ml 100 10-20
Linsen + Flüssigkeit 200 g + 375 ml 100 20-60
Graupen + Flüssigkeit 200 g + 375 ml 100 30-40
33


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