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Gaggenau ce 491 112 Manual

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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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