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30_ 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 wie u.a. der
Qualität des Kochgeschirrs sowie vom Typ und der Menge der
gekochten Lebensmittel ab.
Leistungsstufe Garverfahren Beispiele
14 - 15
Erhitzen
Anbraten
Braten
Erhitzen großer Flüssigkeitsmengen,
Nudeln kochen, Fleisch braten
(Gulasch anbraten, Fleisch
schmoren)
10 - 13
Intensiv
Braten
Steak, Schnitzel, Rösti, Würstchen,
Eierkuchen / Kartoelpuer
8 - 9 Braten
Geschnetzeltes / Gyros, Leber,
Fisch, Frikadellen, Spiegeleier
6 - 7 Kochen
Kochen von bis zu 1,5 l Flüssigkeit,
Kartoeln, Gemüse
3 - 5
Dämpfen
Dünsten
Kochen
Dünsten und Dämpfen kleiner
Mengen an Gemüse, Kochen von
Reis und Milchgerichte
1 - 2 Schmelzen
Zerlassen von Butter, Auflösen
von Gelatine und Schmelzen von
Schokolade
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.
(Best)NZ84F7NC6AB_EF_DG68-00513A-01_DE.indd 30 2013-04-18 �� 6:38:44
110


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