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Home >> AEG >> 3201DK-M Owner's Manual
 
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AEG 3201DK-M
Owner's Manual


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  • Language: English, German, French, Italian, Spanish, Dutch, Swedish, Finnish, Russian, Arabic
Price: $4.99

Description of AEG 3201DK-M Owner's Manual

Complete owner's manual in digital format. The manual will be available for download as PDF file after You purchase it.

Owner's Manual ( sometimes referred to as User's Guide or User's Manual ) contains information on how to use Your device. After placing order we'll send You download instructions on Your email address.

The manual is available in languages: English, German, French, Italian, Spanish, Dutch, Swedish, Finnish, Russian, Arabic

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Text excerpt from page 10 (click to view)
Bedienung

Anwendung der Schnellkochtöpfe
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Die Verwendung von Schnellkochtöpfen ist besonders energiesparend, insbesondere bei Gerichten mit längeren Garzeiten. Beim Kochen im Schnellkochtopf darauf achten, daÃč sich immer eine ausreichende Menge Flüssigkeit im Topf befindet. Beim leergekochten Topf kann es zu Ãťberhitzung und eventueller Beschädigung des Topfbodens und der Kochstelle kommen.

Einkochen auf der Kochstelle
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Die Gläser werden nach bekannter Weise vorbereitet. Hierzu handelsübliche Einkochgläser mit Gummiring und Glasdeckel verwenden. Dabei sollten die Gläser in gleicher Höhe und gleichem Inhalt gefüllt und gut zusammengekiammert sein. Gläser mit Schraub- oder BajonettverschluÃč und Metalldosen dürfen nicht verwendet werden. Am zweckmäÃčigsten ist das Einkochen im Wasserbad. Hierzu die gefüllten Einkochgläser auf einen Untersatz in einen Kochtopf stellen. Mit Wasser soweit auffüllen, daÃč es dem Inhalt des Glases gleichsteht. Der Deckel des Kochtopfes muÃč dicht schliessen. Den Einkochtopf auf eine groÃče Kochstelle stellen. Die Einkochdauer wird ab Kochbeginn des Wasserbades bei maximaler Leistungseinstellung gerechnet. Dann die Kochstelle auf Fortkochstufe (Stufe 1 bis 2) einstellen, damit das Wasser über die vorgeschriebene Einkochzeit leicht am Sieden bleibt. Die Einkochzeiten sind entsprechend dem Einkochgut den im Handel erhältlichen Fachbüchern zu entnehmen. Nach dem Ende des Einkochvorganges die Kochstelle ausschalten, den Deckel des Einkochtopfes abnehmen. Erst nach weiteren 15 Minuten die Gläser aus dem Kochtopf herausnehmen. Ein langsames Abkühlen im Wasserbad ist zu vermeiden, weil dadurch eine erneute Keimbildung und Säuerung des Einmachgutes begünstigt wird. Die Klammern erst nach völligem Erkalten abnehmen.

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