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Richtlinien für das Kochen
!
Brandgefahr!
Bitte gehen Sie vorsichtig vor, da sich Öl und Fett sehr schnell erhit-
zen und sich bei extrem hohen Temperaturen leicht selbst entzün-
den können.
10. Richtlinien für das Kochen
11. Heizstufen
Heizstufe Eignung
1 – 2 Leichte Erwärmung kleinerer Mengen
Lebensmittel
Schmelzen von Schokolade, Butte und
leicht brennbaren Lebensmitteln
Schonendes Garen
Langsame Erwärmung
3 – 4 Aufwärmen
Schnelles Garen
Reis kochen
5 – 6 Pfannkuchen
7 – 8 Kurzbraten / Sautieren
Nudeln kochen
9 / Boost Pfannenrühren
Anbraten
Suppen oder Wasser aufkochen
Koch-Tipps
Reduzieren Sie die Temperatur, wenn das Gargut zu kochen
beginnt.
Wenn Sie einen Deckel benutzen, reduzieren Sie Garzeiten
und sparen Energie, da die Hitze so nicht entweicht.
Verringern Sie die Menge von Flüssigkeit oder Fett, um die
Kochzeit zu verkürzen.
Beginnen Sie das Kochen mit hoher Leistung und schalten
Sie anschließend herunter, wenn die Speise erhitzt ist.
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