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Reis, Nudeln
Weißer Reis 300 g 35
Brauner Reis 300 g 40
600 ml
kochendes
Wasser zugeben
Nudeln 200 g 20-25 600 ml
kochendes
Wasser zugeben
Fleisch
Rindfleisch Filet,
Roastbeef
250 g 17-23 Fett entfernen,
ggf. in Scheiben
schneiden
Schweinefleisch Filet, Len-
denstücke,
Koteletts
4 Stk. 20-25 Fett entfernen
Hähnchen Filet 400 g 17-23 Haut entfernen
Hähnchenschenkel Am Stück 2 Stk. 30-35
Putenschnitzel Dünn 400 g 17-23
Lamm Koteletts 4 Stk. 25-30 Fett entfernen;
Knochen nicht
entfernen
Fisch, Meeresfrüchte
Fischfilet, fein Frisch
250 g
10-12
Fischfilet, dick
(Lachs, Kabeljau)
Frisch 250 g 17-23
Muscheln Frisch 400 g 10-12
Austern Frisch 6 Stk. 16-20
Sind gar, wenn
sich die Schalen
ganz geöffnet
haben
Garnelen Frisch 400 g 10-12
Eier
Hartgekocht 6 Stk. 12-15
Weichgekocht 6 Stk. 9-12
Aufwärmen
Fleisch Stücke 10-15
Gemüse 5-10
11


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