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7. FRISCHE GEMÜESE
Beispiele: Zucchini, Paprika, Brokkoli, Möhren, Kohlrabi, Rosenkohl,
Mais , Erbsen etc.
Anfangstemperatur: ca. 20 °C, Raumtemperatur
Gewicht: 100g - 900 g
Zubehör: Drehteller
Geschirr: mikrowellengeeignetes Geschirr mit Deckel oder
Mikrowellenfolie
Hinweise: Gemüse waschen, putzen, in gleichmäßige Stücke
schneiden, 1 - 2 Eßl. Wasser pro 100g hinzufügen,
mit der Folie abdecken
Ruhezeit: 3 - 5 Min.
Plus/Minus: für weicheren Garzustand, Betriebszeit verlängern
8. GEFRORENES GEMÜSE
Beispiele: Spinat, Kohlrabi, Blaukraut, Leipziger Allerlei, Möhren
Anfangstemperatur: -18 °C
Gewicht: 100 g - 900 g
Zubehör: Drehteller
Geschirr: mikrowellengeeignetes Geschirr mit Deckel oder
Mikrowellenfolie
Hinweise: tiefgefrorenes Gemüse aus der Verpackung nehmen
und mit 2 Eßl. Wasser in das Gefäß geben, mit der Folie
abdecken
Ruhezeit: 3 - 5 Min.
9. CASSEROLE
Beispiele: Putencurry S. 49, oder Kalbsragout, Hühnerfrikassee,
siehe Rezepte auf S. 54 und S.56 im Kochbuch
Anfangstemperatur: ca. 20 °C
Gewicht: 500 - 2000 g
Zubehör: Drehteller
Geschirr: mikrowellengeeignetes Geschirr mit Deckel
Hinweise: alle Zutaten in die Kasserolle geben, zwischendurch
umrühren und nur noch Gewürze zufügen
Ruhezeit: 3 bis 5 Min.
Garautomatik-Tabelle
49


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