Manual Gaggenau ce 490 112 (page 13 of 24) (Dutch)

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Kookstand Bereidingswijze Voorbeelden

9 Aankoken Water

Aanbraden Vlees

Verwarmen Vet, vloeistoffen

Opkoken Soepen, sauzen

9 - 8. Blancheren Groente

8 - 6 Braden Vlees, aardappelen

6 - 5 Braden Vis

7 - 6 Bakken Meelgerechten, eiergerechten

Doorkoken zonder deksel Deegwaren, vloeistoffen

6 - 5 Bruin bakken Meel, uien

Roosteren Amandelen, paneermeel

Uitbakken Spek

Inkoken Fonds, sauzen

5. - 4. Laten trekken zonder deksel Knoedels, soepballetjes, soepvlees,

gepocheerde eieren

4 - 3 Laten trekken zonder deksel Kookworst

5 - 4 Stomen Groente, aardappelen, vis

Stoven Groente, fruit, vis

Sudderen Rollades, braadstuk, groente

3. - 2. Sudderen Goulash

4. - 3. Doorkoken met gesloten deksel Soepen, sauzen

3. - 2. Ontdooien Diepvrieswaren

3 - 2 Wellen Rijst, peulvruchten

Stollen Eiergerechten

2 - 1 Verwarmen / Warmhouden Soepen, éénpansgerechten, groente in saus

Smelten Boter, chocolade

Elke kookzone heeft 9 standen met tussenstanden. Stel de hoogste kookstand in om de gewenste

temperatuur snel te bereiken. Schakel vervolgens altijd terug naar de gewenste kookstand.

Het instelbereik is bij alle kookzones gelijk.

De temperaturen in de tabel zijn slechts richtlijnen. De benodigde hoeveelheid warmte hangt af van zowel

de aard en toestand van de voedingsmiddelen alsook van de grootte en vulling van de pan.

Bereidingstabel

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Gaggenau ce 490 112 Manual

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