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Garzeiten
Zur Garzeit
Die Garzeiten in der nachfolgenden Tabelle sind Richtwerte.
Sie hängen z. B. davon ab, wie groß die Lebensmittelstücke sind, wie
dicht sie geschichtet sind, wie voll die Garbehälter sind, in welchem
Garbehälter sie sich befinden und natürlich auch von Ihren Vorlieben.
Grünes Blattgemüse sollte so kurz wie möglich gegart werden.
Garzeittabelle
Zustand Menge Garzeit/Min. Vorbereitung
Gemüse
Artischocken Frisch 2-3 Stk. 50-55 Ganz mittelgroß
Blumenkohl Frisch
Gefroren
400 g
400 g
15-20
20-25
In gleichmäßige
Röschen geteilt
Bohnen, grün Frisch
Gefroren
400 g
400 g
20-25
25-30
Brokkoli Frisch
Gefroren
400 g
400 g
15-20
20-25
In gleichmäßige
Röschen geteilt
Erbsen Frisch
Gefroren
400 g
400 g
12-15
15-18
Kartoffeln Frisch 600 g 30-35 Geschält, in
Stücken
Kohl
(Rot-, Weißkohl)
Frisch 600 g 30-40 Klein geschnitten
Lauch Frisch 500 g 10 In Scheiben
Lauchzwiebeln Frisch 400 g 8
Maiskolben Frisch 1 Stk. 15-25 Am Stück
Möhren Frisch 400 g 20-25 În Scheiben
Paprika Frisch 300 g 15-18 In Streifen
Champignons Frisch 200 g 15-20 Gleichmäßige
Stücke
Rosenkohl Frisch
Gefroren
400 g
400 g
20-25
25-30
Spargel Frisch 400 g 15-20 Ggf. 2. Lage über
Kreuz schichten
Spinat Frisch
Gefroren
250 g
400 g
10-12
18-20
Zucchini Frisch 200 g 15-20 In Scheiben
10


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