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N C
M Y
RATSCHLÄGE FÜR DAS KOCHEN
Kochtabelle
Schalterstellung geeignet für:
12 Wasser erhitzen
10-11 Frittieren: Pommes frites, Fisch; Fleisch garen, z.B.: Ragout
9-10 Kartoffelpuffer braten, Lendenbraten, Beefsteak, Cordon bleu braten
8-9 Fleisch braten, Wiener Schnitzel, Beefsteak, Rührei, Hamburger
7-8 Leichtes Anbraten, Würstchen, Leber, Eier, Krapfen in Fett ausbacken
5-6 Große Mengen garen, z.B.: Gemüsesuppe und Suppen allgemein
4-5 Gemüse im Dampf garen
3-4 Gemüse und Fleisch schmoren, Fisch kochen
2-3 Reis quellen
1-2 Reis und Milchprodukte oder Eier
kleine Mengen im Dampf garen, z.B.: Kartoffeln, Gemüse; Fertiggerichte erhitzen
1 Omelettes, feine Saucen, Butter, Schokolade oder Gelatine schmelzen
0 Ausgeschaltet
Die Angaben der Tabelle sind Annäherungswerte, und müssen je nach Topfart/Pfannenart und Menge des Kochgutes
variiert werden.
ENERGIESPARTIPS
x
Der Bodendurchmesser des Kochgeschirrs sollte dem
Durchmesser der Kochplatte entsprechen, oder etwas
größer sein auf keinen Fall aber kleiner.
x
Das Kochgeschirr sollte einen planen Boden haben,
der glatt aufliegt und dadurch die Wärme gut und
gleichmäßig verteilt.
x
Garen Sie möglichst bei geschlossenem Topf. Das
ermöglicht die Nutzung einer kleineren
Reglereinstellung und spart somit Energie.
x
Wenn möglich garen Sie Gemüse, Kartoffeln u.ä. mit
wenig Wasser. Das verkürzt die Ankochzeit.
x
Die Nutzung eines Dampfdruckkochtopfes spart
Energie und verkürzt die Garzeit.
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