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DE 12
KOCHEN
Kochstufen
Die nachstehende Übersicht gilt nur als Leitfaden, weil der Einstellwert von der Menge und
Zusammensetzung des Gerichts und vom Kochgeschirr abhängt.
Verwenden Sie "Boost" und Stufe 9 für:
Speisen/Wasser schnell zum Kochen bringen;
Blattgemüse einkochen;
Erhitzen von Öl und Fett;
Druckaufbau im Schnellkochtopf.
Verwenden Sie Stufe 8 für:
Fleisch anbraten;
Fisch braten;
Backen von Omeletts;
Braten gekochter Kartoffeln;
Frittieren.
Verwenden Sie Stufe 7 für:
Dicke Pfannkuchen backen;
Braten von dickem, paniertem Fleisch;
Ausbraten von Speck;
Braten roher Kartoffeln;
Backen von Armen Rittern;
Braten von paniertem Fisch.
Verwenden Sie die Stufen 6 und 5 für:
Garkochen;
Auftauen harter Gemüsesorten;
Braten und Garen von dünnem Fleisch.
Verwenden Sie die Stufen 1 bis 4 für:
Bouillon ziehen lassen;
Bereiten von Schmorfleisch;
Schmoren von Gemüse;
Schmelzen von Schokolade;
Schmelzen von Käse.
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