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Tipps zum Energiesparen
Setzen Sie das Kochgeschirr grundsätzlich vor dem Einschalten der Kochplatte auf.
Verschließen Sie das Kochgeschirr, wenn möglich, immer mit einem Deckel.
Anwendungsbeispiele zum Kochen
Die Angaben in der nachfolgenden Tabelle sind Richtgrößen.
Koch-
stufe
Garvorgang Geeignet für Dauer Hinweise/Tipps
0 Position Aus
1 Warmhalten Warmhalten von ge-
garten Speisen
nach Bedarf Abdecken
1-2 Schmelzen Sauce Hollandaise,
Schmelzen von Butter,
Schokolade, Gelatine
5-25 Min. Zwischendurch um-
rühren
1 - 2 Stocken Schaumomelett, Eier-
stich
10-40 Min. Mit Deckel garen
2-3 Quellen (Sim-
mern) bei gerin-
ger Wärme
Quellen von Reis und
Milchgerichten
Erhitzen von Fertigge-
richten
25-50 Min. Mindestens doppelte
Menge Flüssigkeit zum
Reis geben, Milchge-
richte zwischendurch
umrühren
3-4 Dämpfen
Dünsten
Dünsten von Gemüse,
Fisch
Schmoren von Fleisch
20-45 Min. Bei Gemüse wenig
Flüssigkeit zugeben
(einige Esslöffel)
4-5 Kochen Dämpfen von Kartof-
feln
20-60 Min. Verwenden Sie nur
wenig Flüssigkeit, z.B.
max. ¼ l Wasser für
750 g Kartoffeln
4-5 Kochen Kochen größerer Spei-
semengen, Eintopfge-
richte und Suppen
60-150 Min. Bis zu 3 l Flüssigkeit
plus Zutaten
6-7 Mildes Braten Schnitzel, Cordon bleu,
Kotelett, Frikadellen,
Bratwürste, Leber,
Mehlschwitze, Eier, Ei-
erkuchen, Krapfen frit-
tieren
Fortlaufend ba-
cken
Zwischendurch wen-
den
7-8 Starkes Braten Kartoffelpuffer, Len-
denstücke, Steaks, Fläd-
le (als Suppeneinlage)
5-15 Min. pro
Pfanne
Zwischendurch wen-
den
9 Ankochen Anbra-
ten Frittieren
Ankochen großer Mengen Wasser, Spätzle kochen, Anbraten von
Fleisch (Gulasch, Schmorbraten), Frittieren von Pommes frites
14
Tipps zum Kochen und Braten
14


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