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Einstellbereiche
27
Einstellbereich
Schmelzen von Butter
Auflösen von Gelatine
1–2
Kochen von Milchbrei 2
Erwärmen kleiner Mengen Flüssigkeit
Quellen von Reis
Auftauen von Gemüse im Block
Quellen von
Getreide
3
Erwärmen von flüssigen und halbfesten Gerichten
Z
ubereiten von Omelette und Spiegeleiern ohne
Kruste Dünsten von Obst
Quellen von Teigwaren
4
Dünsten von Gemüse, Fisch Auftauen und Erhitzen von Tief‐
kühlk
ost
5
Ankochen größerer Mengen, z. B. Eintopf
Ab
schlagen von Cremes und Soßen, z. B. Weinschaum
oder Hollandaise
Schonendes Braten (ohne Überhitzen des Fettes) von Spiegelei‐
ern
6
Schonendes Braten (ohne Überhitzen des Fettes) von Fisch,
Schnitz
el, Bratwurst
Backen von Kartoffelpuffern, Pfannkuchen, Plinsen
7
Anbraten von Schmorgerichten 8
Kochen von großen Mengen Wasser
Ank
ochen
9
Die Angaben sind Richtwerte. Die Leistung der Induktionsspule variiert je nach Größe und
Mat
erial des Kochgeschirrbodens. Deshalb ist es möglich, dass für Ihr Kochgeschirr die
Leistungsstufen gering abweichen. Bitte ermitteln Sie im praktischen Gebrauch die optima‐
len Einstellungen für Ihr Kochgeschirr. Stellen Sie bei neuem Kochgeschirr, dessen Ge‐
brauchseigenschaften ihnen unbekannt sind, die nächstniedrigere der angegebenen Leis‐
tungsstufe ein.
27


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