| Rezepte | Reagenzien | Fertigkeitssteigerungen | Herstellungen |
|---|---|---|---|
| 65–80 | |||
| 125–145 | |||
| 125–145 | |||
| 235–275 | |||
| 210–250 | |||
| 225–235 | |||
| 150–160 | |||
| 310–325 | |||
| 310–330 | |||
| 175–195 | |||
| 205–205 | |||
| 175–215 | |||
| 160–180 | |||
| 175–200 | |||
| 275–285 | |||
| 105–155 | |||
| 175–200 | |||
| 275–285 | |||
| 175–200 | |||
| 275–285 | |||
| 175–200 | |||
| 275–285 | |||
| 200–240 | |||
| 175–200 | |||
| 275–285 | |||
| 175–200 | |||
| 275–285 | |||
| 285–305 | |||
| 275–280 | |||
| 145–170 | |||
| 285–295 | |||
| 310–330 | |||
| 295–315 | |||
| 220–240 | |||
| 200–240 | |||
| 105–135 | |||
| 165–190 | |||
| 225–245 | |||
| 215–255 | |||
| 215–255 | |||
| 245–285 | |||
| 240–260 | |||
| 270–290 | |||
| 195–235 | |||
| 205–245 | |||
| 170–195 | |||
| 145–150 |