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DE
Brandgefahr!
Vorsicht beim Erhitzen von Ölen und Fetten bzw. öl- oder fetthalti-
gen Speisen. Diese erhitzen sich schnell und können sich bei extrem
hohen Temperaturen leicht selbst entzünden.
6. Richtlinien für das Kochen
6.2 Leistungsstufen
6.1 Koch-Tipps
Reduzieren Sie die Temperatur, sobald das Gargut zu kochen beginnt.
Benutzen Sie einen Deckel, um durch Erhaltung der Hitze
Garzeiten zu reduzieren und Energie zu sparen.
Verringern Sie die Menge von Flüssigkeit oder Fett,
um die Kochzeit zu verkürzen.
Beginnen Sie das Erwärmen mit hoher Leistung und schalten Sie
anschließend herunter, wenn die Speise erhitzt ist.
Leistungsstufen Eignung
1 – 3 Leichte Erwärmung kleinerer Mengen
Schmelzen von Schokolade, Butter
und leicht brennbaren Lebensmitteln
Schonendes Garen
Langsame Erwärmung
4 - 6 Aufwärmen
Schnelles Garen
Reis kochen
7 – 9 Pfannkuchen
10 – 12 Kurzbraten / Sautieren
Nudeln kochen
13 - 15 Pfannenrühren
Anbraten
Suppen oder Wasser aufkochen
Richtlinien für das Kochen
25


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