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D. Garanleitung
• SLOW COOK / BEHUTSAMES KÖCHELN
Die Funktion SLOW COOK ist ideal für Gerichte, die eine lange Garzeit erfordern: Eintöpfe und Saucengerichte, Suppen, Brühen, ... Sie ist
ebenfalls ideal, um größere Fleischteile langsam zart zu garen: Bratenstück, Schulter, Lammkeule ...
Die Einstellungen SIMMER und LOW werden für Gesottenes verwendet (ohne Aufwallen). Die Einstellung HIGH wird zum Köcheln verwendet
(mit Aufwallen).
Die Funktion BROWN/BRÄUNEN kann verwendet werden, um die Zutaten anzubraten oder zu bräunen, bevor sie weiter gesotten oder
geköchelt werden.
Die Funktion WARM wird automatisch am Ende des Garvorgangs eingeschaltet, um das Gericht warm zu halten.
Einstellung Verwendungszweck Rezept Temperatur Garzeit
HIGH
Verkürzen der Garzeit, beson-
ders für große Teile
Geschmorte Lammkeule,
Schmorbraten vom Rind,
gebratenes oder geschmortes
Gemüse, Schweinebraten
100°C
Vorprogrammierbar bis zu
24 Stunden, plus 8 Stunden
(WARM)
LOW
Langsam sieden,
ohne Aufwallen
Rindswange, Pot-au-feu,
Kalbsragout, weißes Fleisch,
Estragonhuhn
93°C
Vorprogrammierbar bis zu
24 Stunden, plus 8 Stunden
(WARM)
SIMMER
Zarte, leicht zerfallende
Nahrungsmittel sieden
Fischsuppe, Minestrone,
Kompottobst
85°C
Vorprogrammierbar bis zu
24 Stunden, plus 8 Stunden
(WARM)
WARM Die Gerichte warm halten - 74°C
Standardeinstellung bis zu 8
Stunden, oder vorprogram-
mierbar bis zu 24 Stunden
EMPFOHLENE FLEISCHSORTEN FÜR DEN MULTICOOKER
Rind/Kalb Schwein Lamm Ge ügel Wild
Braten, Brust, Schul-
terstück, Kalbshaxe,
Wange, Kalbsbrust,
Querrippe, Bug,
Oberschale, Gulasch,
Ochsenschwanz
Braten, Karee, Schulter, Bug,
Beinscheibe, Schweinsgulasch
Keule, Schulter, Nacken, Haxe,
Brust, Hüfte, Ragout, Maus.
Ganzes Huhn, Schen-
kel, Unterschenkel,
Brust let
Hüfte, Brust, Bauchlappen,
Nacken, Rippenstück
27


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