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Richtwerte Fürs Garen
DE
60
11.5 Gemüse
GEMÜSE
TEMPERATUR
(ºC)
ZEIT (MIN.) GARBLECH
SCHIEN
E
AUBERGINE
IN SCHEIBEN
100 15-20 GELOCHT 2
BOHNEN
100 35-45 GELOCHT 2
BROKKOLI
RÖSCHEN MIT
STRUNK
100 25-30 GELOCHT 2
BROKKOLI
RÖSCHEN
OHNE STRUNK
100 15-20 GELOCHT 2
BLUMENKOHL
RÖSCHEN
100 25-30 GELOCHT 2
BLUMENKOHL
GANZER KOPF
100 40-45 GELOCHT 1
ERBSEN
100 30-35 GELOCHT 2
FENCHEL
IN STREIFEN
100 15-20 GELOCHT 2
FENCHEL
IN HÄLFTEN
100 20-30 GELOCHT 2
KARTOFFELN
MIT SCHALE
GANZ, SEHR
KLEIN
100 20-25 GELOCHT 2
KARTOFFELN
MIT SCHALE
GANZ, SEHR
GROSS
100 45-50 GELOCHT 2
KARTOFFELN
OHNE SCHALE
IN STÜCKEN
100 20-25 GELOCHT 2
RÜBE
IN STÜCKEN
100 20-25 GELOCHT 2
ZUCKERERBSE
N
100 15-20 GELOCHT 2
KAROTTEN
IN SCHEIBEN
100 25-30 GELOCHT 2
MAISKOLBEN
100 50-60 GELOCHT 2
PAPRIKA
IN STREIFEN
100 12-15 GELOCHT 2
CHILI
100 12-15 GELOCHT 2
CHAMPIGNON
GEVIERTELT
100 12-15 GELOCHT 2
LAUCH
IN SCHEIBEN
100 10-12 GELOCHT 2
ROSENKOHL
100 25-35 GELOCHT 2
SELLERIE
IN STREIFEN
100 15-20 GELOCHT 2
SPARGEL
100 20-35 GELOCHT 2
SPINAT
100 12-15 GELOCHT 2
STAUDENSELLE
RIE
100 25-30 GELOCHT 2
ZUCCHINI
IN SCHEIBEN
100 12-18 GELOCHT 2
28


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