Mini Clubman JCW Price: € 48,100, – Engine: 4 cylinder, turbo gasoline, 1,998 ccm Output: 306 PS (225 kW) Top: 250 km / h 0-100: 4.9 seconds.

But there are still three petrol engines and just as many diesels in the horsepower range from 102 to 192 hp.

Mini Clubman JCW

Price: € 48,100.- Engine: 4 cylinder, turbo gasoline, 1,998 ccm Output: 306 PS (225 kW) Top: 250 km / h 0-100: 4.9 seconds Consumption: 7.4 l / 100 km (factory) Emission: 169 g CO2 / km Conclusion: We weren’t concerned that the not-so-small Mini with 306 hp wouldn’t be able to cope with it anyway. But that he has the horses so well under control and takes corners so deliberately is a bit surprising

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The Toyota Yaris is the only small car with a full hybrid drive. Not always a quiet, but clean solution, as Carabinieri know.

Hybrid vehicles are considered to be the silver bullet for SUVs weighing tons and sports cars full of horsepower against dangerous high CO2 values ​​and horrific fuel consumption. Toyota, a pioneer in the field of cooperation between gasoline and electric motors, uses this technology as a whole and also hybridizes small cars such as its second smallest model, the Yaris. The offensive is worth it, because the Japanese manufacturer was able to increase sales and sales figures in the rather weak market in Europe thanks to the high demand for hybrid models. It goes without saying that rigid emissions regulations and an exaggerated attitude towards cars in general favor drives with a double heart.

© Toyota

Toyota’s aforementioned Yaris can boast of being the only small car with a full hybrid drive (at least we don’t know of any other with electric assistance). And that for seven years; the diesel flew out of the range in 2017. In the course of next year, a new Yaris, already presented in New York, will replace the current model. Reason enough to test the recently minimally refreshed little one, as long as he runs off the conveyor belt.

Visually, the Yaris continues to look like the house, namely rather inconspicuous. However, the distinctive X-shaped front and the optionally available different paintwork of the roof and the rest of the body show a little self-confidence. The cockpit is fine in terms of optics and haptics and the fittings are actually well in the field of vision because of a shortcoming – the steering wheel can hardly be adjusted in length.expertpaperhelp prices The trunk volume of 286 to 768 liters is typical for this class, but sitting in row two is unusually relaxed for a city car of this size (3.94 meters). Enough of the inside, now it’s time to get down to the more essentials, namely driving.

© Toyota

The 1.5-liter four-cylinder petrol engine works together with the electric motor to achieve a system output of 100 hp, which is actually more than sufficient for a tramp – unless you have higher demands. Because there is the continuously variable automatic transmission, often a nasty spoilsport because of its so-called “rubber band effect” (high speed, but only leisurely acceleration). With the Yaris, this is limited, also because you usually drive cautiously anyway or don’t press the accelerator too hard even when starting the traffic light. If you want to drive purely electrically (a maximum of two kilometers), a feather foot is required.

Italy’s Carabinieri have also recognized that the Yaris, which won’t let you down on the highway, is a city car. The law enforcement officers have put 250 Yaris into service for urban deployment from Rome to Palermo.

Toyota Yaris 1.5 Hybrid

Price: € 22,390.00 (GR-S) Engine: 4 cylinder, petrol, 1,497 ccm Power: 100 PS (74 kW) Top: 165 km / h 0-100: 11.8 seconds Consumption: 4.5 l / 100 km emissions: 107 g CO2 / km Conclusion: The Yaris Hybrid has been pepped up in terms of its chassis: hard, but not relentless and now more dynamic in corners than you would expect from a car, the main incentive of which is to move forward without using the petrol engine.

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Those who have only limited knowledge of the culinary arts prepare pasta. Because you really can’t go wrong there. Correct? Not correct! These are the biggest mistakes in pasta cooking.

Mistake # 1: Too little water in the pot

If you don’t know how much water to use to cook pasta, you can stick to the following rule of thumb, according to “stern.de”: You need 1 liter of water for 100 grams of pasta. The pot should be large enough and no more than three quarters full. If you fill the pot too full, you risk the water boiling over. If, on the other hand, there is not enough water in the pot, the pasta will stick to it when it is cooked.

Mistake # 2: Salting the water too late

There is a very specific time for salting. Namely when the water is boiling but the noodles are not in the pot yet. If you add salt to the water after a few minutes of cooking, the pasta will no longer absorb enough salt. We don’t need to mention that this reduces the taste. Incidentally, there is 10 grams of salt for every 100 grams of pasta.

Mistake # 3: chilling pasta

The noodles have to be quenched with cold water to prevent them from sticking together? Don’t do it! Because what you achieve with it is that the sauce no longer sticks to the pasta. And nothing is more annoying when eating spaghetti than naked noodles in the first course and spoonfuls of sauce in the second course. If you don’t want the noodles to stick together, stir them while they cook.

Mistake # 4: throwing away all of the pasta water

Of course, pasta water should be disposed of after cooking. But don’t dump all the water into the sink. You can still use one or two tablespoons of it – for the sauce. The starch that the pasta gave off to the water during cooking binds the sauce and makes it pleasantly creamy.

Mistake # 5: Serve the pasta and sauce separately

A pot with pasta, one with the sauce? Please do not! Cooking professionals know: the noodles belong in the saucepan immediately after straining. If you let them stand separately for a few minutes, you will later get annoyed that they stick together. If, on the other hand, they are mixed with the sauce, it can wrap itself evenly around the pasta. And you can enjoy yourself instead of getting angry.

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Those who have only limited knowledge of the culinary arts prepare pasta. Because you really can’t go wrong there. Correct? Not correct! These are the biggest mistakes in pasta cooking.

Mistake # 1: Too little water in the pot

If you don’t know how much water to use to cook pasta, you can stick to the following rule of thumb, according to “stern.de”: You need 1 liter of water for 100 grams of pasta. The pot should be large enough and no more than three quarters full. If you fill the pot too full, you risk the water boiling over. If, on the other hand, there is not enough water in the pot, the pasta will stick to it when it is cooked.

Mistake # 2: Salting the water too late

There is a very specific time for salting. Namely when the water is boiling but the noodles are not in the pot yet. If you add salt to the water after a few minutes of cooking, the pasta will no longer absorb enough salt. We don’t need to mention that this reduces the taste. Incidentally, there is 10 grams of salt for every 100 grams of pasta.

Mistake # 3: chilling pasta

The noodles have to be quenched with cold water to prevent them from sticking together? Don’t do it! Because what you achieve with it is that the sauce no longer sticks to the pasta. And nothing is more annoying when eating spaghetti than naked noodles in the first course and spoonfuls of sauce in the second course. If you don’t want the noodles to stick together, stir them while they cook.

Mistake # 4: throwing away all of the pasta water

Of course, pasta water should be disposed of after cooking. But don’t dump all the water into the sink. You can still use one or two tablespoons of it – for the sauce. The starch that the pasta gave off to the water during cooking binds the sauce and makes it pleasantly creamy.

Mistake # 5: Serve the pasta and sauce separately

A pot with pasta, one with the sauce? Please do not! Cooking professionals know: the noodles belong in the saucepan immediately after straining. If you let them stand separately for a few minutes, you will later get annoyed that they stick together. If, on the other hand, they are mixed with the sauce, it can wrap itself evenly around the pasta. And you can enjoy yourself instead of getting angry.

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Those who have only limited knowledge of the culinary arts prepare pasta. Because you really can’t go wrong there. Correct? Not correct! These are the biggest mistakes in pasta cooking.

Mistake # 1: Too little water in the pot

If you don’t know how much water to use to cook pasta, you can stick to the following rule of thumb, according to “stern.de”: You need 1 liter of water for 100 grams of pasta. The pot should be large enough and no more than three quarters full. If you fill the pot too full, you risk the water boiling over. If, on the other hand, there is not enough water in the pot, the pasta will stick to it when it is cooked.

Mistake # 2: Salting the water too late

There is a very specific time for salting. Namely when the water is boiling but the noodles are not in the pot yet. If you add salt to the water after a few minutes of cooking, the pasta will no longer absorb enough salt. We don’t need to mention that this reduces the taste. Incidentally, there is 10 grams of salt for every 100 grams of pasta.

Mistake # 3: chilling pasta

The noodles have to be quenched with cold water to prevent them from sticking together? Don’t do it! Because what you achieve with it is that the sauce no longer sticks to the pasta. And nothing is more annoying when eating spaghetti than naked noodles in the first course and spoonfuls of sauce in the second course. If you don’t want the noodles to stick together, stir them while they cook.

Mistake # 4: throwing away all of the pasta water

Of course, pasta water should be disposed of after cooking. But don’t dump all the water into the sink. You can still use one or two tablespoons of it – for the sauce. The starch that the pasta gave off to the water during cooking binds the sauce and makes it pleasantly creamy.

Mistake # 5: Serve the pasta and sauce separately

A pot with pasta, one with the sauce? Please do not! Cooking professionals know: the noodles belong in the saucepan immediately after straining. If you let them stand separately for a few minutes, you will later get annoyed that they stick together. If, on the other hand, they are mixed with the sauce, it can wrap itself evenly around the pasta. And you can enjoy yourself instead of getting angry.

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The 35 best family series to laugh and feel good (tv-media.at)

E-Scooter in Vienna: All providers and prices 2020 in comparison (autorevue.at)

Comments

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Those who have only limited knowledge of the culinary arts prepare pasta. Because you really can’t go wrong there. Correct? Not correct! These are the biggest mistakes in pasta cooking.

Mistake # 1: Too little water in the pot

If you don’t know how much water to use to cook pasta, you can stick to the following rule of thumb, according to “stern.de”: You need 1 liter of water for 100 grams of pasta. The pot should be large enough and no more than three quarters full. If you fill the pot too full, you risk the water boiling over. If, on the other hand, there is not enough water in the pot, the pasta will stick to it when it is cooked.

Mistake # 2: Salting the water too late

There is a very specific time for salting. Namely when the water is boiling but the noodles are not in the pot yet. If you add salt to the water after a few minutes of cooking, the pasta will no longer absorb enough salt. We don’t need to mention that this reduces the taste. Incidentally, there is 10 grams of salt for every 100 grams of pasta.

Mistake # 3: chilling pasta

The noodles have to be quenched with cold water to prevent them from sticking together? Don’t do it! Because what you achieve with it is that the sauce no longer sticks to the pasta. And nothing is more annoying when eating spaghetti than naked noodles in the first course and spoonfuls of sauce in the second course. If you don’t want the noodles to stick together, stir them while they cook.

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