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5.2 Leistungsstärken und Temperaturen
Die in der folgenden Tabelle angegebenen Werte (Temperatur / Leistung
/ etc.) sind ausschließlich Richtlinien. Sie sind abhängig von dem
verwendeten Kochgeschirr sowie der Qualität, Temperatur und
Konsistenz der Lebensmittel und können entsprechend variieren.
Die folgende Tabelle erhebt keinen Anspruch auf Vollständigkeit.
Der Hersteller übernimmt keine Garantie bzw. Haftung für die Richtigkeit
und Vollständigkeit der folgenden Tabelle.
LEISTUNGS-
STÄRKEN
TEMPERATUREN
EIGNUNG (BEISPIELE):
Leistungsstärken
1 - 2
ca.
50 - 100
0
C
Sanftes Aufwärmen kleiner Mengen
an Lebensmitteln.
Schmelzen von Schokolade, Butter
etc.
Lebensmittel, die schnell anbrennen.
Schonendes Köcheln.
Langsames Aufwärmen.
Leistungsstärken
3 - 4
ca.
110 - 200
0
C
Nachwärmen.
Schnelles Köcheln.
Reis kochen.
Leistungsstärke
5
ca.
210 - 300
0
C
Pfannkuchen etc.
Leistungsstärken
6 - 9
ca.
310 - 600
0
C
Sautieren.
Nudeln kochen.
Anschwenken.
Anbraten.
Suppe zum Kochen bringen.
Wasser kochen.
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