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Kochleitfaden (Fortsetzung)
Erhitzen von Flüssigkeiten und Speisen
Benutzen Sie die in dieser Tabelle angegebenen Leistungsgrade und Zeiten als
Richtlinien für das Erhitzen.
Speise Portion Leistung Kochzeit
(Min.)
Ruhezeit
(Min.)
Anleitungen
Getränke
(Kaffee,Milch,
Teewasser
bei Raum-
temperatur)
150 ml
(1 Tasse)
300 ml
(2 Tassen)
450 ml
(3 Tassen)
600 ml
(4 Tassen)
1½-2
2½-3
3-3½
1-2 1 Tasse in die Mitte, 2
Tassen einander
gegenüber und 3 o der
4Tassenineinem
Kreis stellen. Nach dem
Erhitzen im Garraum
ruhen lassen. Die
Getränke vor und nach
der Wartezeit
umrühren. Geben Sie
Acht beim
Herausnehmen.
Soup
(gekühlt)
250g
350g
450g
550g
P100 2-2½
2½-3
3-3½
3½-4
2-3 Die Suppe in einen
tiefen Keramikteller
oder in eine tiefe
Keramikschüsselfüllen.
Mit einem Plastikdeckel
abdekken. Nach dem
Erhitzen gut umrühren.
Vor dem Servieren
nochmals umrühren.
Schmortopf
(gekühlt) einen tiefen
Keramikteller füllen.
Mit einem Plastikdeckel
abdekken.
Gelegentlich während
des Erhitzens und
nochmals vor der
Ruhezeit, sowie vor
dem Servieren
umrühren.
P100 1-1½
350g
P80
4½-5½ 2-3 Den Schmortopf in
122
50


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