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moet de bodem van het kookgerei een
geschikte minimumdiameter hebben.
7.2 Minimale diameter van het
kookgerei
Kookzo‐
ne
Diameter
kookgerei
(mm)
Vermogen
(W)
Linksach‐
ter
Φ 145 1200
Kookzo‐
ne
Diameter
kookgerei
(mm)
Vermogen
(W)
Rechts‐
achter
170-265 1400/2200
Rechts‐
voor
Φ 145 1200
Linksvoor 140-210 1000/2200
7.3 Voorbeelden van
kooktoepassingen
De gegevens in de volgende
tabel dienen slechts als
richtlijn.
Warmte-in‐
stelling
Gebruik om: Tijd
(min)
Tips
- 1 Bereide gerechten warmhou‐
den.
zoals
nodig
Een deksel op het kookgerei
doen.
1 - 2 Hollandaisesaus, smelten: bo‐
ter, chocolade, gelatine.
5 - 25 Van tijd tot tijd mengen.
1 - 2 Stollen: luchtige omeletten, ge‐
bakken eieren.
10 - 40 Met deksel bereiden.
2 - 3 Zachtjes aan de kook brengen
van rijst en gerechten op melk‐
basis, reeds bereide gerechten
opwarmen.
25 - 50 Voeg minimaal twee keer zo
veel vocht toe als rijst en roer
gerechten op melkbasis hal‐
verwege de procedure door.
3 - 4 Stomen van groenten, vis en
vlees.
20 - 45 Voeg een paar eetlepels vocht
toe.
4 - 5 Aardappelen stomen. 20 - 60 Gebruik max. ¼ l water voor
750 g aardappelen.
4 - 5 Bereiden van grotere hoeveel‐
heden voedsel, stoofschotels
en soepen.
60 - 150 Tot 3 l vloeistof plus ingrediën‐
ten.
6 - 7 Lichtjes braden: kalfsoester,
cordon bleu van kalfsvlees, ko‐
teletten, rissoles, worstjes, le‐
ver, roux, eieren, pannenkoe‐
ken, donuts.
zoals
nodig
Halverwege de bereidingstijd
omdraaien.
NEDERLANDS 13
13


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