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Anhaltswerte zum Kochen mit der Kochstelle
Wir empfehlen, beim Ankochen oder Anbraten
auf die Stufe 9 stellen und anschliessend auf
der entsprechenden Fortgarstufe fertiggaren.
Schalten Sie die Kochstelle ca. 5–10 Minuten
vor dem Kochende aus, um die Restwärme zu
nutzen. So sparen Sie elektrische Energie.
Reglerstellung
Garvorgang geeignet für
9
Ankochen
Anbraten
Anbraten, Ankochen grosser Flüssigkeitsmengen,
Spätzle kochen,
Anbraten von Fleisch
7 – 8
Starkes Anbraten,
Fritieren
Fritieren von Pommes frites, Anbraten von Fleisch z.B.
Gulasch, Ausbacken z.B. Kartoffelpuffer,
Braten von Lendenstücken und Steaks
5 – 6
Schwaches Braten
Braten von Fleisch, Schnitzel, Cordon bleu, Kotelett,
Frikadellen, Bratwürste, Leber, Mehlschwitze,
mildes Braten, Eier, Eierkuchen, Krapfen fritieren
5
6
Fort–Kochen
Kochen grösserer Speisenmengen, Eintopfgerichte
und Suppen, Dämpfen von Kartoffeln, Fleischbrühe
Dämpfen
Dünsten
Dünsten von Gemüse, Schmoren von Fleisch,
Milchreis kochen
1 – 4
Quellen
Quellen von Reis– und Milchgerichten
(zwischendurch umrühren)
Dämpfen kleinerer Mengen Kartoffeln oder Gemüse,
Erhitzen von Fertiggerichten
Je nach Geschirr und Menge des Gargutes
müssen die Anwendungsbeispiele Ihren Er-
fahrungswerten angepasst werden.
i
i
8


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