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Tabellen
Hinweis:
Die Angaben in der folgenden Tabelle sind Richtgrössen. Welche
Schaltereinstellung für Kochvorgänge erforderlich ist, hängt von der
Qualität der Töpfe und von der Art und Menge der Lebensmittel ab.
Anhaltswerte für das Einstellen der Kochzonen
Schalterstellung geeignet für
9 bzw. P Ankochen
Ankochen grosser Mengen Wasser,
Spätzle kochen
7-9 Starkes Anbraten
Fritieren von Pommes frites,
Anbraten von Fleisch, z. B. Gulasch,
Ausbacken, z. B. Kartoffelpuffer,
Braten von Lendenstücken, Steaks
6-7 Mildes Braten
Braten von Fleisch, Schnitzel,
Cordon Bleu, Kotelett, Eierkuchen,
Frikadellen, Einbrennen, mildes
Braten, Bratwürste, Leber, Eier,
Krapfen fritieren.
4-5 Kochen
Kochen grösserer Speisenmengen,
Eintopfgerichte und Suppen,
Dämpfen von Kartoffeln,
Fleischbrühe kochen
3-4
Dämpfen
Dünsten
Dünsten von Gemüse oder
Schmoren von Fleisch
Milchreis kochen
2-3 Quellen
Quellen von Reis oder Milchgerichten,
Dämpfen kleinerer Mengen Kartoffeln
oder Gemüse, Erhitzen von Fertig-ge-
richten.
1-2 Schmelzen
Schaumomelett, Eierstich,
Sauce hollandaise, Warmhalten
von Gerichten, Schmelzen von Butter,
Schokolade, Gelatine
0 Aus-Stellung
26


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