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DE 21
Kochstufe
Die nachstehende Tabelle gilt nur als Leitfaden, weil der Einstellwert
von der Menge und Zusammensetzung des Gerichts und vom Topf
abhängt.
Verwenden Sie "Boost" und Stufe 9 für:
Schnell zum Kochen bringen;
Blattgemüse einkochen;
Erhitzen von Öl, Fett und Butter;
Druckaufbau im Schnellkochtopf.
Verwenden Sie Stufe 8 für:
Fleisch anbraten;
Braten von Fisch
Backen von Omeletts;
Gare Kartoffeln braten;
Fritieren.
Verwenden Sie Stufe 7 für:
Dicke Pfannkuchen backen;
Dicke Scheiben paniertes Fleisch braten;
Auslassen von Speck oder Schinken;
Rohe Kartoffeln braten;
Backen von Armen Rittern;
Braten von paniertem Fisch.
Verwenden Sie Stufe 6 und 5 für:
Durchkochen von Gerichten;
Garen von grossen Mengen;
Braten und Garen dünner Fleischstücke.
Verwenden Sie die Stufen 1 bis 4 für:
Bouillon ziehen lassen;
Bereiten von Schmorfl eisch;
Schmoren von Gemüse;
Schmelzen von Schokolade;
Schmelzen von Käse.
KochenBEDIENUNG
51


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