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54
Richtwaarden voor het koken
De gegevens in onderstaande tabel zijn richtwaarden. Welke schakel-
stand noodzakelijk is voor het kookproces, hangt af van de kwaliteit
van de kookpotten en van het type en de hoeveelheid van de levens-
middelen
.
3 Wij raden aan bij het lichtjes koken of aanbraden het toestel in te stel-
len op temperatuurstand “9” en etenswaren met een langere kooktijd
verder te laten garen op een geschikte nakookstand.
Kookvermogen
Kookproces/
Nakookstand
Geschikt voor
9 lichtjes koken
lichtjes koken van grote hoeveelheden vloei-
stof, koken van macaroni
7-9 sterk aanbraden
frituren van frieten,
aanbraden van vlees, bv. goulash,
gaar braden, bv. aardappelkoekjes,
braden van lendestukken, steaks
6-7 zacht braden
braden van vlees, schnitzel, cordon bleu, ko-
teletten, frikadellen, braadworsten, lever,
bloemsaus, zacht braden, eieren, omeletten,
oliebollen frituren
4-5 koken
koken van grote hoeveelheden etenswaren,
eenpansgerechten, soepen, vleesbouillon,
stomen van aardappelen
3-4
stomen
stoven
stoven van groenten,
smoren van vlees,
rijstpap koken
2-3 gaar koken
gaar koken van rijst- en melkgerechten
(tussendoor roeren),
stomen van kleine hoeveelheden aardappelen
of groenten,
opwarmen van kant-en-klare gerechten
1-2 smelten
schuimomelet, bouillon met ei, saus hollan-
daise,
warm houden van gerechten,
smelten van boter, chocolade, gelatine
0 resterende warmte, UIT-stand.
12


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