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Gartabelle
In der Tabelle wird angezeigt, welche Kochstufe für jede
Speise geeignet ist. Die Garzeit kann je nach Art,
Gewicht, Dicke und Qualität der Speisen variieren.
Kochstufe Garmethoden Beispiele
11 - 12 Ankochen Wasser
Anbraten Fleisch
Erhitzen Fett/Öl, Flüssigkeiten
Aufkochen Suppen, Saucen
Blanchieren Gemüse
7 - 10 Braten Fleisch, Kartoffeln
6 - 8 Braten Fisch
8 - 9 Backen Mehl- und/oder Eierspeisen, z.B. Pfannkuchen
Fortkochen im geöffneten Geschirr Teigwaren, Flüssigkeiten
7 - 8 Bräunen Mehl, Zwiebeln
Rösten Mandeln, Semmelbrösel
Auslassen Speck/Schinkenspeck
Reduzieren Fonds, Saucen
6 - 7 Garziehen im geöffneten Geschirr Knödel, Klöße, Suppeneinlagen, Suppenfleisch,
pochierte Eier
5 - 6 Garziehen im geöffneten Geschirr Brühwürstchen
6 - 7 Dämpfen Gemüse, Kartoffeln, Fisch
Dünsten Gemüse, Obst, Fisch
Schmoren Roulade, Braten, Gemüse
3 - 4 Schmoren Gulasch
4 - 5 Kochen mit Deckel Suppen, Saucen
3 - 4 Auftauen Tiefkühlprodukte
Quellen Reis, Hülsenfrüchte, Gemüse
Stocken Eierspeisen, z.B. Omelett
1 - 2 Erwärmen / Warmhalten Suppen, Gemüse in Sauce
1 Erwärmen / Warmhalten Eintöpfe
Schmelzen Butter, Schokolade
13


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Others manual(s) of Gaggenau VI462111

Gaggenau VI462111 User Manual - English - 28 pages

Gaggenau VI462111 User Manual - Dutch - 52 pages

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Gaggenau VI462111 User Manual - Italian - 52 pages

Gaggenau VI462111 Installation Guide - All languages - 33 pages


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