Manual Gaggenau VC 421-110 (page 13 of 20) (German)

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Einstelltabelle

Einstell- Garverfahren Beispiele

bereich

12 Ankochen Wasser

Anbraten Fleisch

Erhitzen Fett, Flüssigkeiten

Aufkochen Suppen, Soßen

Blanchieren Gemüse

11 - 9 Braten Fleisch, Fisch, Kartoffeln

8 - 7 Bräunen Mehl, Zwiebeln

Rösten Mandeln, Semmelbrösel

Backen Mehlspeisen, Eierspeisen

Fortkochen im geöffneten Gefäß Flüssigkeiten

7 - 6 Auslassen Speck

Reduzieren Fonds, Soßen

6 - 5 Abschlagen Cremes, Soßen

Garziehen im geöffneten Gefäß Knödel, Klöße, Brühwürste, Suppeneinlagen,

Suppenfleisch, pochierte Eier

5 - 4 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

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.

6. Einstelltabelle

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Others manual(s) of Gaggenau VC 421-110

Gaggenau VC 421-110 User Manual - English - 20 pages

Gaggenau VC 421-110 User Manual - Dutch - 20 pages

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Gaggenau VC 421-110 Manual

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