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Kochstufe Garverfahren Beispiele
9
Ankochen Wasser
Anbraten Fleisch
E
rhitzen Fett, Flüssigkeiten
Aufkochen Suppen, Soßen
Blanchieren Gemüse
8 6 Braten Fleisch, Fisch, Kartoffeln
7 – 6 Bräunen Mehl, Zwiebeln
Rösten Mandeln, Semmelbrösel
Backen Mehlspeisen, Eierspeisen
Fortkochen im geöffneten Gefäß Flüssigkeiten
6 – 5 Auslassen Speck
Reduzieren Fonds, Soßen
5 – 4 Abschlagen Cremes, Soßen
Garziehen im geöffneten Gefäß Knödel, Klöße, Brühwürste, Suppeneinlagen,
Suppenfleisch, pochierte Eier
4 – 3 Fortkochen mit geschlossenem Deckel Teigwaren, Suppen, Soßen
Dämpfen Gemüse, Kartoffeln, Fisch
Dünsten Gemüse, Obst, Fisch
Schmoren Gulasch, Rouladen, Braten, Gemüse
Auftauen Tiefkühlkost
3 1 Quellen Reis, Hülsenfrüchte
Erwärmen / Warmhalten Suppen, Eintöpfe, Gemüse in Soße
Schmelzen Butter, Schokolade
Stocken Eierspeisen
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 W
er
t
e der Eins
t
elltabelle dienen lediglic
h als Richtlinien, da je nach Art und Zustand der Speise sowie
der Gr
öße und Füllung des Topfes mehr oder weniger Wärme benötigt wird.
Einstelltabelle
13


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