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Verwendung des Geräts _27
VERWENDUNG DES GERÄTS
EMPFOHLENE EINSTELLUNGEN ZUM KOCHEN
BESTIMMTER LEBENSMITTEL
Die Angaben in der nachfolgenden Tabelle dienen nur als
Richtlinie. Die je nach Garverfahren erforderliche Leistungsstufe
hängt von einer Reihe verschiedener Variablen ab, wie unter
anderem der Qualität des Kochgeschirrs sowie vom Typ und der
Menge der gekochten Lebensmittel.
Leistungsstufe Garverfahren Beispiele
9
Erhitzen
Anbraten
Braten
Erhitzen großer
Flüssigkeitsmengen, Nudeln
kochen, Fleisch braten
(Gulasch anbraten, Fleisch
schmoren)
8
Intensiv
Braten
Steak, Schnitzel, Rösti,
Würstchen, Pfannkuchen /
Kartoelpuer
7
6 Braten
Geschnetzeltes / Gyros, Leber,
Fisch, Frikadellen, Spiegeleier
5
Kochen
Kochen von bis zu 1,5 l
Flüssigkeit, Kartoeln, Gemüse
4
3 Dämpfen
Dünsten
Kochen
Dünsten und Dämpfen kleiner
Mengen an Gemüse, Kochen
von Reis und Milchgerichten
2
1 Schmelzen
Zerlassen von Butter, Auflösen
von Gelatine und Schmelzen
von Schokolade
Hinweis
Die in der obigen Tabelle angezeigten Leistungsstufen dienen
nur als Anhaltspunkt und zu Ihrer Hilfe.
Sie müssen die Leistungsstufe entsprechend Ihren Töpfen und
den jeweiligen Lebensmitteln einstellen.
NZ64F5RD9AB_EF_DG68-00520A_DE.indd 27 2013-05-02  3:58:40
99


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