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Kochtabelle
In folgender Tabelle sind einige Beispiele aufgeführt.
Die Garzeiten hängen von Art, Gewicht und Qualität des Gar-
guts ab. Deshalb sind Abweichungen möglich.
Die Kochstufen wirken sich auf das Kochergebnis aus.
Gelegentlich umrühren, wenn Brei, Cremes und dickflüssige
Saucen zubereitet werden.
Zu Beginn die Kochstufe 9 auswählen.
Fortkochstufe Fortkochdauer in
Minuten
Schmelzen
Schokolade, Schokoladenguss, Butter, Honig
Gelatine
1-1.
1-1.
-
-
Aufheizen und Warmhalten
Eintopf (z. B. Linsen)
Milch**
In Wasser gegarte Würste**
1-2
1.-2.
3-4
-
-
-
Auftauen und Erwärmen
Tiefgekühlter Spinat
Tiefgekühltes Gulasch
2.-3.
2.-3.
5-15 Min.
20-30 Min.
Auf kleiner Flamme kochen und garen
Kartoffelklöße
Fisch
Weiße Saucen, z. B. Béchamel
Aufgeschlagene Saucen, z. B. Bernaise, Hollandaise
4.-5.*
4 -5*
1-2
3-4
20-30 Min.
10-15 Min.
3-6 Min.
8-12 Min.
Kochen, Dampfgaren, Anbraten
Reis (mit doppelter Wassermenge)
Milchreis
Pellkartoffeln
Salzkartoffeln
Pasta
Eintopf, Suppen
Gemüse
Tiefgekühltes Gemüse
Eintopf mit dem Schnellkochtopf
2-3
2-3
4-5
4-5
6 -7*
3.-4.
2.-3.
3.-4.
4.-5.
15-30 Min.
25-35 Min.
25-30 Min.
15-25 Min.
6-10 Min.
15-60 Min.
10-20 Min.
7-20 Min.
-
Schmoren
Rouladen
Schmorbraten
Gulasch
4-5
4-5
3.-4.
50-60 Min.
60-100 Min.
50-60 Min.
Braten**
Filet, natur oder paniert
Filet, tiefgekühlt
Kotelett, natur oder paniert
Steak (3 cm dick)
Geflügelbrust (2 cm dick)
Geflügelbrust, tiefgekühlt
Fisch und Fischfilet, natur
Fisch und Fischfilet, paniert
Tiefgekühlter, panierter Fisch, z. B. Fischstäbchen
Krabben und Garnelen
Tiefkühlgerichte, z. B. Bratgerichte
Pfannkuchen
Omelett
Spiegelei
6-7
6-7
6-7
7-8
5-6
5-6
5-6
6-7
6-7
7-8
6-7
6-7
3.-4.
5-6
6-10 Min.
8-12 Min.
8-12 Min.
8-12 Min.
10-20 Min.
10-30 Min.
8-20 Min.
8-20 Min.
8-12 Min.
4-10 Min.
6-10 Min.
nacheinander frittieren
nacheinander frittieren
3-6 Min.
* Fortkochen ohne Deckel
** ohne Deckel
7


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