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Kochstu
fe
Garvorgang Geeignet für Dauer Hinweise/Tipps
1-2 Schmelzen Sauce hollandaise, Schmelzen
von Butter, Schokolade, Gelatine
5-25 Min. Zwischendurch umrühren
1-2 Stocken Schaumomelett, Eierstich 10-40 Min. Mit Deckel garen
2-3 Quellen Quellen von Reis und Milchge-
richten Erhitzen von Fertiggerich-
ten
25-50 Min. Mindestens doppelte
Menge Flüssigkeit zum
Reis geben, Milchgerichte
zwischendurch umrühren
3-4 Dämpfen
Dünsten
Dünsten von Gemüse, Fisch
Schmoren von Fleisch
20-45 Min. Bei Gemüse wenig Flüssig-
keit zugeben (einige Esslöf-
fel)
4-5 Kochen Dämpfen von Kartoffeln 20-60 Min. Wenig Flüssigkeit verwen-
den, z. B.: Max. ¼ l Wasser
auf 750 g Kartoffeln
Kochen größerer Speisemengen,
Eintopfgerichte und Suppen
60-150 Min. Bis zu 3 l Flüssigkeit plus
Zutaten
6-7 Mildes Braten Schnitzel, Cordon bleu, Kotelett,
Frikadellen, Bratwürste, Leber,
Mehlschwitze, Eier, Eierkuchen,
Krapfen frittieren
fortlaufend ba-
cken
Zwischendurch wenden
7-8 Starkes Bra-
ten
Kartoffelpuffer, Lendenstücke,
Steaks, Flädle
5-15 Min. pro
Pfanne
Zwischendurch wenden
9-10 Ankochen
Anbraten Frit-
tieren
Ankochen großer Mengen Wasser, Spätzle kochen, Anbraten von Fleisch (Gu-
lasch, Schmorbraten), Frittieren von Pommes frites
Reinigung und Pflege
VORSICHT!
Verbrennungsgefahr durch Restwärme.
VORSICHT!
Scharfe und scheuernde Reinigungsmittel be-
schädigen das Gerät. Mit Wasser und Spülmit-
tel reinigen.
VORSICHT!
Rückstände von Reinigungsmitteln beschädi-
gen das Gerät. Rückstände mit Wasser und
Spülmittel entfernen.
41
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