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158
Potatis
Färska
ärtor
Haricots
verts
Tillredningstabell
Kronärtskockor
TID
Sparris
Broccoli
Morötter
Rotselleri
Pumpa
Svamp
Squash
Koregi
Spenat
Endiver
Fänkål
Rovor
40 till 45 min.
35 till 40 min.
18 min.
20 till 22 min.
25 till 30 min.
15 till 20 min.
15 min.
10 till 15 min.
20 min.
20 min.
35 min.
30 min.
22 min.
30 till 35 min.
15 till 20 min.
20 till 25 min.
25 min.
40 till 45 min.
uppochned på fatet
för ändarna, reducera tiden
i mindre knippen
i tunna skivor
i tunna skivor
i tärningar
i skivor
utan skrott och delade i 2
på längden
delade i 2
i tärningar
Purjolök
25 min.
delade i 2
i hela skivor
hela
• Den angivna ti-
den beror på
grönsakernas
beskaffenhet,
storlek och färsk-
het. Följ anvis-
ningarna i spal-
ten
”Beredning”
.
• Tillredningsti-
den förblir den
samma oavsett
mängden som
skall tillagas.
Exempel:
1 eller 4 kronärt-
skockor: samma
tillagningstid.
För att kontrol-
lera om grönsa-
kerna är färdiga,
stick i grönsaker-
nas tjockaste
del; är de mjuka
så är de färdiga.
(färsk) rör om under tillredingen
(djupfryst) ” ”
/
Kål
30 till 35 min.
22 min.
30 till 35 min.
Bryssel
blomkål i mindre knippen
Strimlad grönkål
i tunna skivor
GRÖNSAKER
BEREDNING
ANMÄRKNINGAR
Pilgrims-
musslor
Musslor/
strandsnäckor
Krabba/
krabbtaska
Hummer
Havskräfta
10 till 12 min.
20 till 25 min.
25 min.
30 till 35 min.
12 till 15 min.
kryddade
kryddade
/
beroende på vikten
/
Placera snäck-
orna på det per-
forerade glasfa-
tet, tillsätt krydd-
grönt.
Lägg skaldju-
ren på en alg-
bädd.
SNÄCKOR
SKALDJUR
Äpplen/
päron/persikor
Kompott
Kräm
10 till 15 min.
25 min.
10 min.
hela, skalade
skivad frukt
i portionsformar
Tiden beror på
mognaden.
FRUKT
KRÄM
LIVSMEDEL
Oavsett mängd
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
100
° C
90
95
95
95
90
90
95
90
99634263_A_ML.qxp 03/10/2005 11:38 Page 158
18


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