Manual Gaggenau ce 491 (page 14 of 28) (German)

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Kochstufe Garverfahren Beispiele

9 Ankochen Wasser

Anbraten Fleisch

Erhitzen Fett, Flüssigkeiten

Aufkochen Suppen, Soßen

9 - 8. Blanchieren Gemüse

8 - 6 Braten Fleisch, Kartoffeln

6 - 5 Braten Fisch

7 - 6 Backen Mehlspeisen, Eierspeisen

Fortkochen im geöffneten Gefäß Teigwaren, Flüssigkeiten

6 - 5 Bräunen Mehl, Zwiebeln

Rösten Mandeln, Semmelbrösel

Auslassen Speck

Reduzieren Fonds, Soßen

5. - 4. Garziehen im geöffneten Gefäß Knödel, Klöße, Suppeneinlagen, Suppenfleisch,

pochierte Eier

4 - 3 Garziehen im geöffneten Gefäß Brühwürste

5 - 4 Dämpfen Gemüse, Kartoffeln, Fisch

Dünsten Gemüse, Obst, Fisch

Schmoren Rouladen, Braten, Gemüse

3. - 2. Schmoren Gulasch

4. - 3. Fortkochen mit geschlossenem Deckel Suppen, Soßen

3. - 2. Auftauen Tiefkühlkost

3 - 2 Quellen Reis, Hülsenfrüchte

Stocken Eierspeisen

2 - 1 Erwärmen / Warmhalten Suppen, Eintöpfe, Gemüse in Soße

Schmelzen Butter, Schokolade

Jede Kochzone hat 9 Stufen mit Zwischenstufen. Schalten Sie auf die höchste Kochstufe, um die

gewünschte Temperatur schnell zu erreichen. Anschließend stets auf die gewünschte Kochstufe

zurückschalten.

Die Einstellbereiche sind bei allen Kochzonen gleich.

Die Werte der Einstelltabelle dienen lediglich als Richtlinien, da je nach Art und Zustand der Speise sowie

der Größe und Füllung des Topfes mehr oder weniger Wärme benötigt wird.

Einstelltabelle

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Others manual(s) of Gaggenau ce 491

Gaggenau ce 491 User Manual - English - 28 pages

Gaggenau ce 491 User Manual - Dutch - 28 pages

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Gaggenau ce 491 Manual

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