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DE 9
GEBRAUCH
Reglerstellung 1
Bouillon ziehen. Fleisch schmoren. Warmhalten. Durchkochen von
Suppe, Reis, Brei (kleine Mengen).
Reglerstellung 0
Durchkochen von Gerichten mit einer Kochzeit von weniger als 10
Minuten, nachdem das Gericht erst bei einer höheren Leistung zum
Kochen gebracht wurde.
Töpfe
Die beste Bodendicke ist:
Bei Edelstahltöpfen 4-6 mm
Bei Stahl/Emailletöpfen 2-3 mm
Der Durchmesser des Topfbodens muß so groß sein, daß die
Kochzone vollständig bedeckt wird.
Der Boden des kalten Topfes muß etwas nach innen gezogen sein,
denn bei Erhitzung des Topfes dehnt sich der Boden aus und der
Topf schließt gut an die Kochzonenfläche an. Hierdurch wird die
Wärme optimal weitergegeben.
Töpfe, mit denen bereits früher auf einer Gaskochplatte gekocht
wurde, sind häufig nicht mehr für elektrisches Kochen geeignet.
Sorgen Sie dafür, daß Topfboden und Kochplatte trocken sind, so
verhindern Sie Rostbildung. Gebrauchen Sie während des Kochens
einen Deckel bezüglich des Energieverlustes.
33


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