Here's how en
149
Food Tool Min-
imum
quantity
in g
Max-
imum
quantity
in g
in °C min. -
max. in
mins
Lid
Red
meat,
e.g.
beef
-
1
- - 1000 200 - open
White
meat,
e.g.
pork,
poultry
-
1
- - 1000 180 - open
Minced
meat
-
1
- - 1000 200 10-15 open
Meat for
goulash
23
1 - 1000 200 20-25 closed
4
Seafood
23
-
1
- - - 160 - open
Veget-
ables
2
-
1
- - - 130-160 - open
Onions
2
1 - 500 140-160 15-20 closed
4
1
Stir with the spatula.
2
Also available as an automatic programme
3
Cut into pieces 3cm in size.
4
Do not use a measuring cup.
Searing minced meat
1. Add approx. 30ml oil to the pot
and preheat to 200°C.
2. Add the minced meat to the pot in
small pieces and after 3minutes
stir the mixture with the spatula.
3. Fry until sufficiently browned, stir-
ring constantly.
Searing food
WARNING
Risk of fire!
Hot oil and fat ignite very quickly.
▶
Never leave hot fat or oil unatten-
ded.
▶
Only use heat-resistant oils and
fats.
▶
Never add more than 250ml oil to
the pot.
▶
In the event of a fire never use wa-
ter to put out burning oil or fat.
▶
Switch off the appliance.
▶
Extinguish flames carefully using
the lid, a fire blanket or similar
item.
1. Add the oil to the pot and heat un-
til the required temperature is
reached.
2. Add the food to the pot.
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