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DE
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
Tassen einander
gegenüber und 3 oder
4Tassenineinem
Kreis stellen. Nach dem
Erhitzen im Garraum
ruhen lassen. Die
Getränke vor und nach
der Wartezeit
umrühren. Geben Sie
Acht beim
Herausnehmen.
Suppen
(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
abdecken. Nach dem
Erhitzen gut umrühren.
Vor dem Servieren
nochmals umrühren.
Gulasch
(gekühlt)
einen tiefen
Keramikteller füllen.
Mit einem Plastikdeckel
abdecken.
Gelegentlich während
des Erhitzens und
nochmals vor der
Ruhezeit, sowie vor
dem Servieren
umrühren.
P100
1-1½
350g P80
1-2
1 Tasse in die Mitte, 2
4½-5½ 2-3
Den Gulasch in
63
64


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