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Kochgeschirr aus Stahlemaille
oder mit Aluminium- oder
Kupferböden kann
Verfärbungen der
Glaskeramikoberfläche
verursachen.
Anwendungsbeispiele für das
Garen
Bei den Angaben in der
folgenden Tabelle handelt es
sich um Richtwerte.
Kochstufe Verwendung: Dauer
(Min.)
Hinweise
1 Warmhalten von gegarten
Speisen.
Nach
Bedarf
Legen Sie einen Deckel auf
das Kochgeschirr.
1 - 2 Sauce Hollandaise, Schmel‐
zen von: Butter, Schokolade,
Gelatine.
5 - 25 Gelegentlich umrühren.
1 - 2 Stocken: Lockere Omeletts,
gebackene Eier.
10 -
40
Mit Deckel garen.
2 - 3 Köcheln von Reis und Milchge‐
richten, Erhitzen von Fertigge‐
richten.
25 -
50
Mindestens doppelte Menge
Flüssigkeit zum Reis geben,
Milchgerichte nach der Hälfte
der Zeit umrühren.
3 - 4 Dünsten von Gemüse, Fisch,
Fleisch.
20 -
45
Einige Esslöffel Flüssigkeit zu‐
geben.
4 - 5 Dampfgaren von Kartoffeln. 20 -
60
Max. ¼ l Wasser für 750 g
Kartoffeln verwenden.
4 - 5 Kochen größerer Speisemen‐
gen, Eintopfgerichte und Sup‐
pen.
60 -
150
Bis zu 3 l Flüssigkeit plus Zu‐
taten.
6 - 7 Bei geringer Hitze anbraten:
Schnitzel, Cordon bleu, Kote‐
lett, Frikadellen, Bratwürste,
Leber, Mehlschwitze, Eier,
Pfannkuchen, Donuts.
Nach
Bedarf
Nach der Hälfte der Gardauer
wenden.
7 - 8 Braten bei starker Hitze: Rösti,
Lendenstücke, Steaks.
5 - 15 Nach der Hälfte der Gardauer
wenden.
9 Aufkochen von Wasser, Nudeln kochen, Anbraten von Fleisch (Gulasch,
Schmorbraten), Frittieren von Pommes frites.
REINIGUNG UND PFLEGE
WARNUNG! Siehe Kapitel
Sicherheitshinweise.
Allgemeine Informationen
Reinigen Sie das Kochfeld nach jedem
Gebrauch.
Progress 39
39


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