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BIJGERECHTEN
Stel de temperatuur in op 99 °C.
(min)
15 - 20 Couscous, verhouding wa-
ter/couscous 1:1
15 - 25 Verse tagliatelle
20 - 25 Griesmeelpudding, verhou-
ding melk/semolina 3,5:1
20 - 30 Linzen, rood, verhouding
water/linzen 1:1
25 - 30 Macaroni
25 - 35 Bulgur, verhouding water/
bulgur 1:1
25 - 35 Deegballen
30 - 35 Geurige rijst, verhouding
water/rijst 1:1
30 - 40 Gekookte aardappels, kwar-
tjes
35 - 45 Broodballetjes
35 - 45 Aardappelballetjes
35 - 45 Rijst, verhouding water/rijst
1:1, de verhouding tussen
water en rijst kan verande-
ren afhankelijk van het soort
rijst
40 - 50 Polenta, vloeistofverhou-
ding 3:1
40 - 55 Rijstpudding, verhouding
melk/rijst 2,5:1
45 - 55 Ongepelde tomaten, medi-
um
55 - 60 Linzen, bruin en groen, ver-
houding water/linzen 2:1
FRUIT
Stel de temperatuur in op 99 °C.
(min)
10 - 15 Schijfjes appel
10 - 15 Hete bessen
10 - 20 Chocolade smelten
20 - 25 Fruitcompote
VIS
(min) (°C)
15 - 20 Dunne visfilet 75 - 80
20 - 25 Garnalen, vers 75 - 85
20 - 30 Mosselen 100
20 - 30 Zalmfilets 85
20 - 30 Forel, 0,25 kg 85
30 - 40 Garnalen, bevroren 75 - 85
40 - 45 Zalm, forel, 1 kg 85
VLEES
(min) (°C)
15 -
20
Chipolataworstjes 80
20 -
30
Beierse kalfsworst /
Witte worst
80
20 -
30
Weense worst 80
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