Contents
6
Cooking charts .................................................................................................. 116
Vegetables .................................................................................................... 116
Fish ............................................................................................................... 117
Meat.............................................................................................................. 117
European dumplings..................................................................................... 117
Rice............................................................................................................... 117
Creamed mixture................................................................................................. 118
Rubbed in mixture............................................................................................... 119
Yeast dough ........................................................................................................ 120
Quark dough........................................................................................................ 121
Sponge mixture ................................................................................................... 121
Choux pastry, puff pastry, meringue................................................................... 122
Savoury snacks ................................................................................................... 123
Beef ..................................................................................................................... 124
Veal...................................................................................................................... 125
Pork ..................................................................................................................... 126
Lamb, game ........................................................................................................ 127
Poultry, fish.......................................................................................................... 128
Copyright and licences for the communication module ............................... 129
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