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_verwendung des kochfelds
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 wie u. a. der Qualität des
Kochgeschirrs sowie vom Typ und der Menge der gekochten
Lebensmittel ab.
Leistungsstufe Garverfahren Beispiele
5-6
3-4
9 P
7-8
1-2
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.
Erhitzen
anbraten
braten
Intensiv
Braten
Braten
Dünsten
dämpfen
kochen
Schmelzen
Schnitzel / Gyros, Leber, Fisch,
Frikadellen, Spiegeleier
Dünsten und dämpfen kleiner
Mengen an Gemüse, kochen
von Reis und Milchgerichten.
Zerlassen von Butter, auflösen
von Gelatine, schmelzen von
Schokolade
Erhitzen großer
Flüssigkeitsmengen, Nudeln
kochen, Fleisch braten (Gulasch
anbraten, Fleisch schmoren)
Steak, Schnitzel, Rösti,
Würstchen, Eierkuchen
122


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