EMPFOHLENE EINSTELLUNGEN ZUM KOCHEN BESTIMMTER LEBENSMITTEL

Die Angaben in der nachfolgenden Tabelle dienen nur als Richtlinie. Die je nach Garverfahren erforderliche Leistungsstufe hängt von einer Reihe verschiedener Variablen ab, wie unter anderem der Qualität des Kochgeschirrs sowie vom Typ und der Menge der gekochten Lebensmittel.

Leistungsstufe

Garverfahren

Beispiele

 

 

 

Erhitzen großer

14

- 15

Erhitzen

Flüssigkeitsmengen, Nudeln

Anbraten

kochen, Fleisch braten

 

 

Braten

(Gulasch anbraten, Fleisch

 

 

 

schmoren)

 

 

 

 

10

- 13

Intensiv

Steak, Schnitzel, Rösti,

Würstchen, Pfannkuchen /

Braten

 

 

Kartoffelpuffer

 

 

 

 

 

 

 

8

- 9

Braten

Geschnetzeltes / Gyros, Leber,

Fisch, Frikadellen, Spiegeleier

 

 

 

 

 

 

 

6

- 7

Kochen

Kochen von bis zu 1,5 l

Flüssigkeit, Kartoffeln, Gemüse

 

 

 

 

 

 

 

3

- 5

Dämpfen

Dünsten und Dämpfen kleiner

Dünsten

Mengen an Gemüse, Kochen

 

 

Kochen

von Reis und Milchgerichten

 

 

 

 

1

- 2

 

Zerlassen von Butter, Auflösen

Schmelzen

von Gelatine und Schmelzen

 

 

 

von Schokolade

 

 

 

 

Die in der obigen Tabelle angezeigten Leistungsstufen dienen nur als Anhaltspunkt und zu Ihrer Hilfe.

Sie müssen die Leistungsstufe entsprechend Ihren Töpfen und den jeweiligen Lebensmitteln einstellen.

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Samsung NZ64H57479K/EG, NZ64H57477K/EG manual Empfohlene Einstellungen ZUM Kochen Bestimmter Lebensmittel

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