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Tabel voor het kiezen van de juiste stand
Bereiding Stand
Boter, chocolade, etc. smelten
Gelatine oplossen
Yoghurt maken
1 - 2
Saus maken van eigeel en boter
Kleine hoeveelheden vloeistof opwarmen
Gerechten warmhouden die snel aankoeken
Rijst wellen
1 - 3
Gerechten verwarmen die veel vocht bevatten
Gebonden saus of roomsaus maken, bijv. witte-wijnsaus
of sauce hollandaise
Rijstepap, havermoutpap maken
Omelet, eieren zonder korstje bakken
Fruit blancheren
3 - 5
Diepvriesproducten ontdooien
Groente, vis stoven
Deegwaren, peulvruchten wellen
Graan wellen
4 - 6
Aankoken en doorkoken van grote hoeveelheden 7
Vis, schnitzel, braadworst, eieren, etc. behoedzaam bakken 8 - 9
Pannenkoeken, rösti bakken 9 - 11
Grote hoeveelheden water koken
Aankoken
11 - 12
Symbool voor het inschakelen van de kookzonevergroting n
De getallen in de tabel zijn slechts algemene richtlijnen. Ze hebben betrekking op
normale porties voor 4 personen. Als u hogere pannen gebruikt, zonder deksel
kookt of grotere hoeveelheden bereidt, moet een hogere stand worden ingesteld.
Als u kleinere hoeveelheden bereidt, moet een lagere stand worden gekozen.
Bediening
15
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