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Tabel Stoomgaren
Gerecht Water in de wa-
terlade (ml)
Temperatuur
(°C)
Rekstand Tijd (min.)
Risotto 400 96 2 25-30
Rijst (met gelijke hoeveelheid
vloeistof)
650 96 2 35-40
Maïs (polenta, met 3 keer zoveel
vloeistof)
550 96 2 35-40
Aardappelen in de schil, middel-
groot
650 96 2 50-60
Gekookte aardappelen 550 96 2 35-40
Ratatouille 400 96 2 25-30
Spruitjes 550 96 2 30-35
Broccoli in roosjes 550 96 2 25-30
Bloemkool, heel 650 96 2 40-45
Bloemkool in roosjes 600 96 2 30-35
Zuurkool 650 96 2 50-60
Tomaten, heel 250 96 2 15-20
Rode bieten, heel 550 96 2 60-70
Koolrabi/selderij/venkel, gesne-
den
550 96 2 35-40
Courgettes, gesneden 400 96 2 20-25
Wortelen, gesneden 550 96 2 35-40
Groente ontdooien 550 96 2 35
Groente ontdooien en garen 650 60 2 35-40
Groente blancheren 250 96 2 12-15
Bonen blancheren 250 96 2 20-22
Bonen TK 650 96 2 30-40
Kip (borst) 500 96 2 30-40
Ham 'Prosciutto-stijl' 1000 g 650 96 2 50-75
Gerookte varkenshaas
600-1.000 g
650 96 2 45-55
Gevulde paprika 500 96 2 30-40
Weense worstjes/witte worsten 250 85 2 15-20
Plakken vlees opwarmen van 1
cm
400 96 2 20-25
Visfilet ca 1000 g 650 96 2 35-40
Nuttige aanwijzingen en tips
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