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Tem-
pera-
turin-
dstil-
ling
Bruges til: Tid Gode råd
1-3 Hollandaise, smelte: Smør, chokolade,
gelatine
5-25
min.
Rør en gang imellem
1-3 Stivne/størkne: Luftige omeletter, bag-
te æg
10-40
min.
Læg låg på under tilberedningen
3-5 Mørkogning af ris og mælkeretter, op-
varmning af færdigretter
25-50
min.
Tilsæt mindst dobbelt så meget væ-
ske som ris, rør rundt i mælkeret-
ter under tilberedningen
5-7 Dampning af grøntsager, fisk, kød 20-45
min.
Tilsæt få spsk. væske
7-9 Dampning af kartofler 20-60
min.
Brug højst ¼ l vand til 750 g kar-
tofler
7-9 Kogning af større portioner, sammen-
kogte retter og supper
60-150
min.
Op til 3 l væske plus ingredienser
9-12 Nænsom stegning: Schnitzler, cordon
bleu (kalvekød), koteletter, frikadeller,
pølser, lever, æg, pandekager, æbleski-
ver, samt opbagte saucer
Efter be-
hov
Vendes undervejs
12-13 Kraftig stegning, hash browns (rösti),
tournedos, steaks
5-15
min.
Vendes undervejs
14 Kogning af større mængder vand, pasta, bruning af kød (gullasch, grydesteg), friture-
kogning af pommes frites
Boosterfunktionen er velegnet til at varme store mængder vand.
Lyde under drift
Hvis du kan høre
små knald: kogegrejet består af forskellige materialer (sandwichbund).
fløjten: du bruger en eller flere kogezoner på højt varmetrin, og kogegrejet består af
flere materialer (sandwichbund).
brummen: du bruger højt varmetrin.
klikken: elektronikken arbejder.
hvislen, summen: blæseren kører.
Lydene er normale og betyder ikke, at der er noget galt.
Information om akrylmid
Vigtigt Ifølge nye videnskabelige undersøgelser kan der dannes sundhedsskadeligt
akrylamid, hvis du bruner maden (især hvis den indeholder stivelse). Derfor anbefaler vi,
at du tilbereder ved lavest mulig temperatur og ikke bruner maden for meget.
12
Nyttige oplysninger og råd
12


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