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67
Bequem kochen
Benutzen Sie die mittlere Stufe zum:
Garen von großen Mengen;
Harte Gemüsesorten auftauen, z.B. grüne Bohnen.
Benutzen Sie die niedrigste Stufe zum:
Bouillon ziehen lassen;
Rotkochen von Schmorbirnen;
Bereiten von Schmorfleisch;
Durchkochen von Gerichten;
Gerichte garen.
66
Bequem kochen
Kochtabelle
Die nachstehende Tabelle gilt nur als Leitfaden, weil der Einstellwert von der
Menge und Zusammensetzung des Gerichts und vom Topf abhängt.
Benutzen Sie die höchste Stufe zum:
Speisen/Wasser schnell zum Kochen bringen;
Blattgemüse einkochen;
Blanchieren von Gemüse;
Erhitzen von Öl, Fett und Butter;
Beefsteak braten (nicht durchgebraten, rot);
Druckaufbau im Schnellkochtopf;
Kochen von glattem Pudding und gebundener Suppe.
Benutzen Sie eine etwas niedrigere Stufe:
Fleisch anbraten;
Braten von Plattfisch, dünne Scheiben oder Filet;
Gare Kartoffeln braten;
Glatt gebundene Suppen und Saucen zubereiten;
Backen von Omeletts;
Braten von Beefsteak (medium, rosarot);
Fritieren (abhängig von Temperatur und Menge).
Benutzen Sie eine Stufe etwas über der mittleren Stufe zum:
Dicke Pfannkuchen backen;
Dicke Scheiben paniertes Fleisch braten;
Dünne Scheiben Fleisch garen;
Große Mengen Fleisch durchbraten;
Speckwürfel oder Schinken auslassen;
Rohe Kartoffeln braten;
Braten von paniertem Fisch;
Arme Ritter braten;
Backen von Omeletts.
34


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