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DE 12
BEQUEM KOCHEN
Optimale Benutzung der Kochmulde
Sorgen Sie immer dafür, dass die Flammen unter dem Topf bleiben.
Wenn die Flammen um den Topf züngeln, geht viel Energie verloren.
Benutzen Sie keine Töpfe mit kleinerem Bodendurchmesser als 12 cm.
Zum Sautieren, Braten, Durchkochen von großen Mengen und
Frittieren empfiehlt es sich, den Stark- oder Wokbrenner zu
verwenden.
Saucen bereiten, Schmoren und Garkochen können Sie am besten
auf dem Garbrenner.
In der Großstellung reicht dieser Brenner zum Garkochen.
Kochen Sie mit dem Deckel auf dem Topf. Sie sparen dann bis zu
50% Energie.
Verwenden Sie Töpfe mit flachem, sauberem und trocknem Boden.
Wokbrenner (Typen HG77 und HG97)
Mit dem Wokbrenner können Gerichte bei sehr hoher Temperatur
bereitet werden.
Important:
die Zutaten zuvor in Streifen, Scheiben oder Stückchen schneiden;
beim Sautieren ein Qualitätsöl verwenden, wie Oliven-, Mais-,
Sonnenblumen- oder Speiseöl verwenden. Ein bisschen genügt
schon. Butter und Margarine verbrennen durch die starke Hitze;
die Gerichte mit der längsten Zubereitungszeit erst in den Topf tun,
so dass bei Garzeitende alle Zutaten knackig/gar sind.
Falsch
Richtig
12


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