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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
3 - 5
Auftauen von Tiefkühlkost
Dünsten von Gemüse, Fisch
Quellen von Teigwaren, Hülsenfrüchten
Quellen von Getreide
4 - 6
Ankochen und Fortkochen größerer Mengen 7
Schonendes Braten (ohne Überhitzen des Fettes) von Fisch,
Schnitzel, Bratwurst, Spiegeleiern etc.
8 - 9
Backen von Kartoffelpuffern, Pfannkuchen, Plinsen etc. 9 - 11
Kochen von großen Mengen Wasser
Ankochen
11 - 12
Diese Angaben sind Richtwerte. Sie beziehen sich auf normale Portionen für
4 Personen. Bei höheren Töpfen, beim Kochen ohne Deckel und für größere Men
-
gen ist ein höherer Einstellbereich erforderlich. Werden kleinere Mengen zuberei
-
tet, ist ein niedrigerer Einstellbereich zu wählen.
Bedienung
19
19


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