V-ZUG SL Bedienungsanleitung PDF herunterladen (Seite 43)

80 81 Vegetable

R23

Mix the bulgur with the vegetable bouillon in the porcelain 1

dish. Cover the porcelain dish with cling ﬁlm or a cover that is

suitable for use in the microwave.

Put the porcelain dish on to the original glass baking tray at 2

level 2 of the cold cooking space. Start the recipe. Microwave

600–700 watts, 5 minutes.

Peel the kohlrabies, cut oﬀ the bottom root section and use 3

a melon ball scoop to hollow out the bulbs from the root end

until the outside wall of the kohlrabies is around 8 mm thick.

Put the hollowed-out kohlrabi ﬂesh to one side. Peel the carrots

and cut them into sticks about 3 cm long and 1 cm thick.

Cut the stalks oﬀ the mange-tout and remove the stringy threads.

Mix the bulgur with three quarters of the Gorgonzola, stuﬀ 4

it into the kohlrabies and press down. Sprinkle the remaining

Gorgonzola over the top.

Pour the vegetable bouillon into the greased porcelain dish. 5

Put the stuﬀed kohlrabies into the porcelain dish. Spread

the hollowed-out kohlrabi ﬂesh, carrots and mange-tout around

the kohlrabies. Cover the porcelain dish with cling ﬁlm or

a cover that is suitable for use in the microwave.

Put the porcelain dish on to the original glass baking tray 6

at level 2 of the cooking space. Press OK to continue. Combi

mode, hot air 80–100 °C, microwave 600–700 watts,

35–40 minutes.

Stuﬀed kohlrabies

Porcelain dish, ⅔ GN

Original glass baking tray

100 g bulgur

1½ dl vegetable bouillon

4 large kohlrabies

3 carrots

200 g mange-tout

150 g Gorgonzola, ﬁnely diced

1 dl vegetable bouillon

Preparation: 30 minutes

Cooking: 45 minutes

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V-ZUG SL Bedienungsanleitung Seite 43