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utilización placas electricas/elementos calefactores vidriocerámicos
c
onmutador regulador
intensità
tipos cocción
d
e energía
calor
1 1 - 2 tenue derretir grasas ecc.; calentar pequeñas cantidades de líquido
2 3 - 4 dulce calentar medias cantidades de líquido; cremas salsas de larga
cocción
3 5 - 6 lento descongelar - calentar grandes cantidades de líquido; cocción por
debajo de la temperatura de ebullición
4 7 - 8 medio cocción asados tiernos; cocción a la temperatura de ebullición
5 9 - 10 fuerte cocción asados - cocción hervidos; cocción carnes en sartén
6 10 - 11 vivo llevar a la ebullición grandes cantidades de líquido; freir
gebruik elektrische plaat/glaskeramik verwarmings-elementen
aan/uit- energie warmte kooktypen
schakelaar regelaar intensiteit
1 1 - 2 zwak smelten vetten enz.; verwarmen kleine hoeveelheid vloeistof
2 3 - 4 zeer laag verwarmen matige hoeveelheid vloeistof; sauzen met lange kooktijd
3 5 - 6 laag ontdooien - verwarmen grote hoeveelheid vloeistof; koken beneden de
kooktemperatuur
4 7 - 8 medium licht aanbraden; koken bij de kooktemperatuur
5 9 - 10 hoog braden - vleeskoken; vlees braden in braadpan
6 10 - 11 zeer hoog aan de kook brengen van een grote hoeveelheid vloeistof, frituren
utilização das chapas eléctricas/elementos acquecedores vidrocerâmicos
comutador regulador
intensidade
maneiras de cozinhar
de energia de calor
1 1 - 2 ténue derreter gorduras banhas etc.; aquecer pequenas quantidades de
líquidos
2 3 - 4 brando aquecer quantidades médias de líquido; cremes, molhos
cozinhados prolongados
3 5 - 6 lento descongelação - aquecer grandes quantidades de líquidos cozinhar
a uma temperatura que não chegue a ebulição
4 7 - 8 médio cozinhar assados tenros; cozinhar à temperatura de ebulição
5 9 - 10 forte Assados - cozidos, carnes cozinhadas na frigideira
6 10 - 11 vivo ferver grandes quantidade de líquidos; fritar.
Anwendung der Heizkörper/Glaskeramik Heizelemente
Kommutator
Energie
Intensität
Kocharten
regler der Wärme
1 1 - 2 gering Fett verflüssigen esw. - kleine Mengen Flüssigkeit erwärmen
2 3 - 4 leicht mittlere Mengen Flüssigkeit erwärmen: Cremes, Soßen - langsames
Kochen
3 5 - 6 niedrig auftauen - große Mengen Flüssigkeit erwärmen - Kochen unter dem
Siedepunkt
4 7 - 8 mittel Kochen von zarten Braten: bei Siedepunkt kochen
5 9 - 10 stark Kochen von Braten - gekochtem Fleisch; Kochen in der Pfanne
6 10 - 11 ganz stark große Mengen Flüssigkeit zum Sieden bringen; backen
29


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