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GEMÜSE
Stellen Sie die Temperatur auf 99
°C ein.
(Min.)
35 - 45 Schwarzwurzel
35 - 45 Blumenkohl, ganz
35 - 45 Bohnen, grün
40 - 45 Weiß- oder Rotkohl, in
Streifen
50 - 60 Artischocken
55 - 65 Getrocknete Bohnen, einge‐
weicht, Verhältnis Wasser/
Bohnen 2:1
60 - 90 Sauerkraut
70 - 90 Rote Bete
BEILAGEN
Stellen Sie die Temperatur auf 99
°C ein.
(Min.)
15 - 20 Couscous, Verhältnis Was‐
ser/Couscous 1:1
15 - 25 Tagliatelle, frisch
20 - 25 Grießbrei, Verhältnis Milch/
Grieß 3,5:1
20 - 30 Linsen, rot, Verhältnis Was‐
ser/Linsen 1:1
25 - 30 Spätzle
BEILAGEN
Stellen Sie die Temperatur auf 99
°C ein.
(Min.)
25 - 35 Bulgur, Verhältnis Wasser/
Bulgur 1:1
25 - 35 Hefeknödel
30 - 35 Duftreis, Verhältnis Wasser/
Reis 1:1
30 - 40 Salzkartoffeln, geviertelt
35 - 45 Semmelknödel
35 - 45 Kartoffelknödel
35 - 45 Reis, Verhältnis Wasser/
Reis 1:1, das Wasser-/Reis-
Verhältnis kann je nach
Reistyp variieren
40 - 50 Polenta, Flüssigkeitsverhält‐
nis 3:1
40 - 55 Milchreis, Verhältnis Milch/
Reis 2,5:1
45 - 55 Ungeschälte Kartoffeln, me‐
dium
55 - 60 Linsen, braun und grün,
Verhältnis Wasser/Linsen
2:1
26 Progress
26


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