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18
A FŐZÉSI IDŐK TÁBLÁZATA
Étel
Típus/
Mennyiség (ml)
Súly (gramm) Főzési idő (perc) Megjegyzés
Vékony lé
friss 450 5–10
A léket ne rakja rétegekben
mirelit 450 15–20
Vastag lé friss 400 15–20
Egész hal friss 600 15–20
Éti kagyló friss 1000 15–20 Nyissa ki a kagylók héját
Garnélarák friss 200 15–20
Kagyló friss 100 15–20
Rizs 300 400 28–33
Tészta 400 100 20–25 Öntsön rá forró vizet
Spárga friss 600 10–15 Vágja le az alsó részét
Brokkoli
friss 400 10–15
Vágja össze apró darabokra
mirelit 400 15–20
Zeller friss 350 35–40 Vágja össze apró darabokra
Csiperke gomba friss 500 20–25 Vágja le az alsó részét
Karol friss 1 fej 30–40 Szedje rózsáira
Káposzta friss 600 10–15
Tök friss 600 5–10
Spenót
friss 300 10–15
mirelit 300 15–20
Bab
friss 500 25–30
mirelit 500 20–25
Zöldborsó
friss 400 10–15
mirelit 400 15–20
Sárgarépa friss 500 10–15 Vágja össze darabokra
Kukorica friss 500 35–40
Póréhagyma friss 500 10–15
Burgonya friss 600 20–25 Vágja össze darabokra
Csirkemell
vékony hússzelet 500 10–15
lé 450 15–20
Csirkecomb friss 4 darab 35–40
Pulykahús friss 600 20–25
Sertéskaraj friss 700 30–40
Birkahús friss 500 10–15
Kolbász friss 10 darab 5–10 A főzés előtt a kolbászt vagdossa be
Tojás
félkemény 6 darab 8–10
kemény 6 darab 10–12
Gyümölcsök friss 10–15
FIGYELEM: A táblázatban feltüntetett időadatok tájékoztató jellegűek. A főzési idő az adag nagyságától, a pároló-
edényben való elhelyezési módtól, az ételek frissességétől és az egyéni ízlésektől függően változhat.
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