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BEDIENUNG
Kochstufen
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 Kochstufe 12:
um Speisen oder Flüssigkeiten schnell zum Kochen zu bringen;
• um Blattgemüse anzudünsten;
um Öl, Fett und Butter zu erhitzen;
zum Druckaufbau im Schnellkochtopf.
Verwenden Sie Kochstufe 11:
• um Fleisch anzubraten;
um Fisch zu braten;
um Omelettes zu braten;
zum Braten von gekochten Kartoffeln;
zum Frittieren von Speisen.
Verwenden Sie Kochstufe 10:
um dicke Pfannkuchen zu backen;
um dicke Scheiben paniertes Fleisch zu braten;
zum Auslassen von Speck (Fett);
um rohe Kartoffeln zu braten;
um Arme Ritter zu backen;
um panierten Fisch zu braten.
Verwenden Sie Kochstufe 8 und 9:
zum Durchkochen von Gerichten (in großen Mengen);
zum Auftauen von gefrorenem Gemüse;
um dünne Scheiben paniertes Fleisch zu braten.
Verwenden Sie die Kochstufen 1 bis 7:
um Bouillon köcheln zu lassen;
zum Zubereiten von Schmorfleisch;
zum Schmoren von Gemüse;
zum Schmelzen von Schokolade;
zum Schmelzen von Käse.
73


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