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Einstellbereich
Warmhalten ^
Schmelzen von Butter
Auflösen von Gelatine
1–2
Kochen von Milchbrei 2
Erwärmen kleiner Mengen Flüssigkeit
Quellen von Reis
3
Auftauen von Gemüse im Block 3
Quellen von Getreide 3
Erwärmen von flüssigen und halbfesten Gerichten
Zubereiten von Omelette und Spiegeleiern ohne Kruste
Dünsten von Obst
4
Quellen von Teigwaren 4
Dünsten von Gemüse und Fisch 5
Auftauen und Erhitzen von tiefgekühlten Lebensmitteln 5
Ankochen größerer Mengen, z. B. Eintopf
Abschlagen von Cremes und Soßen, z. B. Weinschaum
oder Hollandaise
6
Schonendes Braten (ohne Überhitzen des Fettes) von Spiegel
-
eiern
6
Schonendes Braten (ohne Überhitzen des Fettes) von Fisch,
Schnitzel, Bratwurst
7
Backen von Kartoffelpuffern, Pfannkuchen, Plinsen 7
Anbraten von Schmorgerichten 8
Kochen von großen Mengen Wasser
Ankochen
9
Die Angaben sind Richtwerte.
Die Leistung der Induktionsspule variiert je nach Größe und Material des Kochge
-
schirrbodens. Deshalb ist es möglich, dass für Ihr Kochgeschirr die Leistungsstu
-
fen gering abweichen. Ermitteln Sie im praktischen Gebrauch die optimalen Ein
-
stellungen für Ihr Kochgeschirr.
Einstellbereiche
23
23


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