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me
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Bruges til: Tid Gode råd Nominelt
energifor-
brug
1
Hold den tilberedte mad
varm
Efter behov Læg et låg på koge-
grejet
3 %
1 -
3
Hollandaise, smelte:
Smør, chokolade, gela-
tine
5-25 min. Rør ind imellem 3 – 8 %
1 -
3
Stivne/størkne: Luftige
omeletter, bagte æg
10-40 min. Læg låg på under til-
beredningen
3 – 8 %
3 -
5
Mørkogning af ris og
mælkeretter, opvarm-
ning af færdigretter
25-50 min. Tilsæt mindst dobbelt
så meget væske som
ris, rør rundt i mælke-
retter under tilbered-
ningen
8 – 13 %
5 -
7
Dampning af grøntsa-
ger, fisk, kød
20-45 min. Tilsæt nogle spsk.
væske
13 – 18 %
7 -
9
Dampning af kartofler 20-60 min. Brug højst ¼ l vand til
750 g kartofler
18 – 25 %
7 -
9
Kogning af større porti-
oner, sammenkogte ret-
ter og supper
60-150 min. Op til 3 l væske plus
ingredienser
18 – 25 %
9 -
12
Nænsom stegning:
Schnitzler, cordon bleu
(kalvekød), koteletter,
frikadeller, pølser, lever,
æg, pandekager, æble-
skiver, samt opbagte
saucer
Efter behov Vendes undervejs 25 – 45 %
12
-
13
Kraftig stegning, hash
browns (rösti), tourne-
dos, steaks
5-15 min. Vendes undervejs 45 – 64 %
14 Kogning af vand, pasta, bruning af kød (gullasch, grydesteg),
friturekogning af pommes frites
100 %
Kogning af store mængder vand. Effektstyring er slået til.
Boosterfunktionen er velegnet til at varme
store mængder vand.
Information om akrylmid
Vigtigt Ifølge nye videnskabelige
undersøgelser kan der dannes
sundhedsskadeligt akrylamid, hvis du
bruner maden (især hvis den indeholder
stivelse). Derfor anbefaler vi, at du
tilbereder ved lavest mulig temperatur og
ikke bruner maden for meget.
12
12


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