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20
Kochtipps:
Aufwärmen und Warmhalten von:
Fertiggerichten und gekochten
Speisen.
Schnitzel, Beefsteak,
Tortilla und Omeletts,
Frittiertes
Reis, Beschamel,
Ragout.
Dünsten: Fisch,
Gemüse.
Salzkartoffeln, frisches
Gemüse, Eintopf,
Teigwaren.
Aufwärmen und Warmhalten von:
gekochten Speisen, und Zubereiten
von delikaten Gerichten
Sieden, Kochen, Braten,
Anbräunen, Paellas,
Asiatische Gerichte
Kochen : Eintopf,
Milchreis, Karamell.
Auftauen und
schonendes
Kochen von
Hülsenfrüchten,
Obst,
Tiefgefrorenem.
Zubereiten/
Schmelzen von
Butter,
Schokolade,
Sülze
(wok).
21


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