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Richtweise Tabelle der Garvorgänge
* nur bei einigen Modellen
Leistungs-
stufen
Zubereitungsart Geeignet für...
0
Off - Stellung Aus
U
Warmhalteplatte Aufwärmen von Speisen
1
Weiterkochen kleiner Speisemengen (niedrigste
Leistung)
Schmelzen von Butter, Schokolade o. Ä.
2
Weiterkochen kleiner Speisemengen
Beibehaltung des Siedepunktes bei geringer
Wassermenge. Schlagen von Saucen mit Butter
oder Eigelb.
3 - 4
Weiterkochen
Aufwärmen von festen und flüssigen Speisen. Ko-
chen von Wasser. Auftauen von Tiefkühlproduk-
ten. Omelette mit 2-3 Eiern, Obst- und
Gemüsegerichte, verschiedene Garvorgänge.
5
Garen von großen Mengen an Speisen
Kochen von Wasser, Omelette mit 4-6 Eiern,
Obst- und Gemüsegerichte, verschiedene Gar-
vorgänge
6
Garen von großen Mengen an Speisen, braten
Schmoren von Fleisch, Fisch und Gemüse. Ge-
richte, die mit unterschiedlichen Wassermengen
zubereitet werden, Marmeladen usw.
7 - 8
Große Braten, mit Mehl anbraten
Rinder-/Schweinebraten oder Bratfisch, Steaks,
Leber, Anbraten von Fleisch und Fisch, Eier usw.
9 - P*
Braten, Schmoren, Kochen (höchste Leistung)
Frittieren von Kartoffeln usw., schnelles Aufko-
chen von Wasser.
15


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