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Die Kochzeit beginnt, so-
bald am Druckanzeiger
(je nach gewünschter
Kochzeit) der erste
bzw. zweite weiße Ring
sichtbar wird.
KOCHZEITEN
TABELLE
Kochzeit
Minuten
SUPPEN
Gemüsesuppe,
je nach Sorte 5- 8
Gulaschsuppe 15-20
Haferflockensuppe 4
Hühnersuppe
(Suppenhuhn) 15-20
Kartoffelsuppe 5- 6
Knochenbrühe 20
Minestrone 6- 8
Ochsenschwanzsuppe 20-25
Reissuppe 8-10
Rindsuppe (Suppenfleisch,
Tafelspitz) 30-45
Zwiebelsuppe 4- 5
FLEISCH
Geflügelteile 5-10
Hasenbraten 15-20
Hasenrücken (zerteilt)10-15
Hirschmedaillons 10-20
Huhn (ganz) 20-25
Kalbsbraten 25-30
Kalbsgulasch 10-15
Kalbsstelze im Ganzen 25-35
Kalbsstelze in Scheiben
(Ossobuco) 15-20
Kalbskopf 15-20
Kalbskoteletts 6- 8
Kalbsragout 10
Kalbszunge 10-15
Lammbraten 25-30
Lammragout 15-25
Putenkeule 20-25
Rehkeule 30
Rehrücken (zerteilt) 10-15
Rehschnitzel 2- 4
Rindsbraten 30-40
Rindsgeschnetzeltes 6- 8
Rindsgulasch 30-40
Kochzeit
Minuten
Rindsrouladen 10-12
Rindsschnitzel 8-10
Rollschinken 15-20
Schweinsbraten 20-40
Schweinskoteletts 6- 8
Schweinsragout 15
Schweinsstelze 25-35
Selchfleisch 20
Wildragout
(Reh, Hase, Hirsch)15-20
GEMÜSE
Artischocken 6-10
Chicorée 6- 8
Erbsen, frisch 3- 4
Fisolen(ganz) 2- 3
Karfiol(ganz) 8-10
Karfiol (Röschen) 2- 3
Karotten (geschnitten)4
Kartoffeln (in der Schale) 6-10
Kartoffeln
(geschält, geschnitten) 4- 5
Kohl, Kraut (geschnitten)5-10
Kohlrabi 4- 6
Kohlsprossen 3- 5
Maiskolben 5- 6
Rote Rüben 15-25
Sauerkraut 10-15
Schwarzwurzeln (ganz) 5-10
Sellerie (Knolle) 4- 6
HÜLSENFRÜCHTE, GETREIDE
Bohnen (eingeweicht)20
Erbsen (ganz) 20-25
Erbsen (eingeweicht)10-15
Graupen 18-20
Kichererbsen (eingeweicht) 30
Linsen 15-20
Linsen (eingeweicht) 8-10
Naturreis 15-20
16


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