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VEGETABLES
Lamb's lettuce, florets
Beans, blanched
Savoy cabbage
Peas
Fennel
Carrots
Leek, rings
Celery, cubed
Snow peas / Kaiser
peppers
Sweet potatoes
Cauliflower, florets
Kohlrabi, strips
Brussels sprouts
Asparagus, white
White haricot beans
Sweet corn on the cob
Cauliflower, whole
Green beans
Black salsify
Cabbage white or red,
strips
Artichokes
Dried beans, soaked,
water / beans ratio 2:1
Sauerkraut
Beetroot
(min)
20 - 25
20 - 25
20 - 25
20 - 30
25 - 35
25 - 35
20 - 30
20 - 30
20 - 30
20 - 30
25 - 35
25 - 35
25 - 35
25 - 35
25 - 35
30 - 40
35 - 45
35 - 45
35 - 45
40 - 45
50 - 60
55 - 65
60 - 90
70 - 90
SIDE DISHES / ACCOMPANI-
MENTS
Couscous, water / couscous
ratio 1:1
Tagliatelle, fresh
Semolina pudding, milk /
semolina ratio 3.5:1
Lentils, red, water / lentils ra-
tio 1:1
Spaetzle
Bulgur, water / bulgur ratio
1:1
Yeast dumplings
Fragrant rice, water / rice ra-
tio 1:1
Boiled potatoes, quartered
Bread dumpling
Potato dumplings
Rice, water / rice ratio 1:1, the
ratio of water to rice can
change according to the type
of rice
Polenta, liquid ratio 3:1
Rice pudding, milk / rice ratio
2.5:1
Unpeeled potatoes, medium
Lentils, brown and green, wa-
ter / lentils ratio 2:1
ENGLISH
27
(min)
15 - 20
15 - 25
20 - 25
20 - 30
25 - 30
25 - 35
25 - 35
30 - 35
30 - 40
35 - 45
35 - 45
35 - 45
40 - 50
40 - 55
45 - 55
55 - 60
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