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Indstille kogesektionen
I dette kapitel får De at vide, hvordan De indstiller kogezonerne.
I tabellen kan De se kogetrin og tilberedningstider for
forskellige retter.
Tænde og slukke kogesektionen
Kogesektionen tændes og slukkes med kogezone-
betjeningsknapperne.
Indstille kogezone
Kogezonernes varmeeffekt indstilles med kogezone-
betjeningsknapperne.
Kogetrin 1 = laveste effekt
Kogetrin 9 = højeste effekt
Symbolet i indikatorfeltet viser, for hvilken kogezone indikatoren
gælder: f.eks. Œ for den bageste kogezone til højre.
Bemærk: Kogezonen styrer opvarmningen ved at tænde/
slukke for varmelegemet. Selv ved den højeste effekt kan
varmelegemet hhv. tænde/slukke.
Tilberedningstabel
I nedenstående tabel findes nogle eksempler på tilberedning.
Tilberedningstiderne og kogetrinnene afhænger af
madvarernes art, vægt og kvalitet. Derfor kan der være
afvigelser.
Brug kogetrin 9 til opkogning.
r rundt i tyktflydende retter ind imellem.
Viderekogningstrin Tilberedningstid i
minutter
Smeltning
Smør, gelatine 1-
Opvarmning og varmholdning
Sammenkogte retter (f.eks. linsegryde)
lk**
1
1-2
-
-
Tkke, simre
Melboller, kødboller
Fisk
Hvide saucer, f.eks. bechamelsauce
3-4*
3*
1
20-30 min.
10-15 min.
3-6 min.
Kogning, dampning
Ris (med dobbelt mængde vand)
Pillekartofler
Hvide kartofler
Dejretter, pasta
Sammenkogte retter, supper
Grøntsager og dybfrosne grøntsager:
Tilberedning i trykkoger
3
3-4
3-4
5*
3-4
3-4
3-4
15-30 min.
25-30 min.
15-25 min.
6-10 min.
15-60 min.
10-20 min.
-
Grydestegning
Benløse fugle
Grydesteg
Gullasch
3-4
3-4
3-4
50-60 min.
60-100 min.
50-60 min.
Stegning**
Schnitzel, naturel eller paneret
Kotelet, naturel eller paneret
Steak (3 cm tyk)
Fisk eller fiskefilet, naturel eller paneret
Fisk og fiskefilet, paneret og dybfrost, f.eks. fiskepinde
Panderetter, dybfrosne
Pandekager
6-7
6-7
7-8
4-5
6-7
6-7
5-6
6-10 min.
8-12 min.
8-12 min.
8-20 min.
8-12 min.
6-10 min.
fortløbende
* Videretilberedning uden låg
** Uden låg
20


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