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Richtlijnen voor het koken op de kookzone
De gegevens in de volgende tabellen zijn richtlijnen. Welke schakel-
stand voor een kookproces nodig is, hangt af van de kwaliteit van de
pannen en van soort en hoeveelheid van de levensmiddelen.
3 Wij raden u aan om voor het aan de kook brengen of aanbraden stand
”9” te kiezen en gerechten met een langere kooktijd daarna op de be-
treffende doorkookstand verder gaar te laten worden.
Schakel-
stand
Aankook-
tijd van de
automa-
tiek
1)
(min.)
1) bij het koken zonder automatiek kan de aankooktijd individueel worden gekozen.
Kookproces Toepassingsvoorbeelden
9
aan de kook
brengen
aanbraden
frituren
aan de kook brengen van grote hoe-
veelheden water, deegwaren koken,
aanbraden van vlees,
(bijv. goulash, suddervlees)
8 4,5
sterk braden
biefstuk, lendestuk,
aardappelkoekjes,
braadworst,
pannenkoeken/flensjes
7 3,5
6 2,5 braden
schnitzel/karbonade,
lever, vis,
gehaktballen, spiegeleieren
5 8,5
koken
koken tot 1,5 l vloeistof,
aardappelen, groente
4 6,5
3 4,8
stoven
stomen
wellen
stoven en stomen van kleinere hoeveel-
heden groente,
wellen van rijst en
melkgerechten
2 3,0
1 1,0
warmhouden
smelten
warmhouden van gerechten,
boter smelten,
gelatine oplossen,
chocolade smelten
25


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