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Gartabelle
In der Tabelle wird angezeigt, welche Kochstufe für jede
Speise geeignet ist. Die Garzeit kann je nach Art,
Gewicht, Dicke und Qualität der Speisen variieren.
Kochstufe Garzeit (Min.)
Schmelzen
Schokolade, Kuvertüre 1 - 1.5 -
Butter, Honig, Gelatine 1 - 2 -
Erwärmen und Warmhalten
Eintopf, z. B. Linseneintopf 1.5 - 2 -
Milch* 1.5 - 2.5 -
Würstchen in Wasser erhitzen* 3 - 4 -
Auftauen und Erwärmen
Spinat, tiefgekühlt 3 - 4 15 - 25
Gulasch, tiefgekühlt 3 - 4 35 - 45
Garziehen, Simmern
Kartoffelklöße* 4.5 - 5.5 20 - 30
Fisch* 4 - 5 10 - 15
Weiße Saucen, z. B. Béchamelsauce 1 - 2 3 - 6
Aufgeschlagene Saucen, z. B. Sauce Bernaise, Sauce Hollandaise 3 - 4 8 - 12
Kochen, Dämpfen, Dünsten
Reis (mit doppelter Wassermenge) 2.5 - 3.5 15 - 30
Milchreis*** 2 - 3 30 - 40
Pellkartoffeln 4.5 - 5.5 25 - 35
Salzkartoffeln 4.5 - 5.5 15 - 30
Teigwaren, Nudeln* 6 - 7 6 - 10
Eintopf 3.5 - 4.5 120 - 180
Suppen 3.5 - 4.5 15 - 60
Gemüse 2.5 - 3.5 10 - 20
Gemüse, tiefgekühlt 3.5 - 4.5 7 - 20
Garen im Schnellkochtopf 4.5 - 5.5 -
Schmoren
Rouladen 4 - 5 50 - 65
Schmorbraten 4 - 5 60 - 100
Gulasch*** 3 - 4 50 - 60
* Ohne Deckel
** Mehrmals wenden
***Vorwärmen auf Kochstufe 8 - 8.5
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