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de Gerät bedienen
Garziehen, Simmern
Kartoffelklöße* 4.5- 5.5 20- 30
Fisch* 4- 5 10- 15
Weiße Saucen, z. B. Béchamelsauce 1- 2 3- 6
Aufgeschlagene Saucen, z. B. Sauce Bernaise, Sauce Hollandaise 3- 4 8- 12
Kochen, Dämpfen, Dünsten
Reis (mit doppelter Wassermenge) 2.5- 3.5 15- 30
Milchreis*** 2- 3 30- 40
Pellkartoffeln 4.5- 5.5 25- 35
Salzkartoffeln 4.5- 5.5 15- 30
Teigwaren, Nudeln* 6- 7 6- 10
Eintopf 3.5- 4.5 120- 180
Suppen 3.5- 4.5 15- 60
Gemüse 2.5- 3.5 10- 20
Gemüse, tiefgekühlt 3.5- 4.5 7- 20
Garen im Schnellkochtopf 4.5- 5.5 -
Schmoren
Rouladen 4- 5 50- 65
Schmorbraten 4- 5 60- 100
Gulasch*** 3- 4 50- 60
Schmoren / Braten mit wenig Öl*
Schnitzel, natur oder paniert 6- 7 6- 10
Schnitzel, tiefgekühlt 6- 7 6- 12
Kotelett, natur oder paniert** 6- 7 8- 12
Steak (3cm dick) 7- 8 8- 12
Geflügelbrust (2cm dick)** 5- 6 10- 20
Geflügelbrust, tiefgekühlt** 5- 6 10- 30
Frikadellen (3cm dick)** 4.5- 5.5 20- 30
Hamburger (2cm dick)** 6- 7 10- 20
Fisch und Fischfilet, natur 5- 6 8- 20
Fisch und Fischfilet, paniert 6- 7 8- 20
Fisch paniert und tiefgekühlt, z. B. Fischstäbchen 6- 7 8- 15
Scampi, Garnelen 7- 8 4- 10
Sautieren von Gemüse und Pilzen, frisch 7- 8 10- 20
Pfannengerichte, Gemüse, Fleisch in Streifen nach asiatischer Art 7- 8 15- 20
Pfannengerichte, tiefgekühlt 6- 7 6- 10
Pfannkuchen (nacheinander ausbacken) 6.5- 7.5 -
Omelette (nacheinander braten) 3.5- 4.5 3- 10
Spiegeleier 5- 6 3- 6
Frittieren* (150-200 g pro Portion in 1-2 l Öl, portionsweise frittieren)
Tiefkühlprodukte, z. B. Pommes frites, Chicken Nuggets 8- 9 -
Kroketten, tiefgekühlt 7- 8 -
Fleisch, z. B. Hähnchenteile 6- 7 -
Fisch, paniert oder im Bierteig 6- 7 -
Gemüse, Pilze, paniert oder im Bierteig, Tempura 6- 7 -
Kleingebäck, z. B. Krapfen/Berliner, Obst im Bierteig 4- 5 -
Kochstufe Garzeit
(Min.)
* Ohne Deckel
** Mehrmals wenden
***Vorwärmen auf Kochstufe 8- 8.5
20


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