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Einstellbereiche
Garvorgang Einstellbereich*
Schmelzen von Butter, Schokolade etc.
Auflösen von Gelatine
Zubereitung von Joghurt
1-2
Abschlagen von Soßen nur aus Eigelb und Butter
Erwärmen kleiner Mengen Flüssigkeit
Warmhalten von Gerichten, die leicht ansetzen
Quellen von Reis
1-3
Erwärmen von flüssigen und halbfesten Gerichten
Abschlagen von Cremes und Soßen, z. B. Weinschaum
oder Hollandaise
Kochen von Milchbrei
Zubereiten von Omelette und Spiegeleiern ohne Kruste
Dünsten von Obst
2-4
Auftauen von Tiefkühlkost
Dünsten von Gemüse, Fisch
Quellen von Teigwaren, Hülsenfrüchten
Quellen von Getreide
3-5
Ankochen und Fortkochen größerer Mengen 5
Schonendes Braten (ohne Überhitzen des Fettes) von
Fisch, Schnitzel, Bratwurst, Spiegeleiern etc.
6-7
Backen von Kartoffelpuffern, Pfannkuchen, Plinsen etc. 7 - 8
Kochen von großen Mengen Wasser
Ankochen
8-9
* Diese Angaben sind Richtwerte. Sie beziehen sich auf normale Portionen für
4 Personen. Bei höheren Töpfen, beim Kochen ohne Deckel und für größere
Mengen ist ein höherer Einstellbereich erforderlich. Werden kleinere Mengen
zubereitet, ist ein niedrigerer Einstellbereich zu wählen.
Bedienung
20
20


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