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Gerecht Water in de wa-
terlade (ml)
Temperatuur
(°C)
Rekstand Tijd (min.)
Platvisfilet ca 300 g 300 80 2 15-20
Visfilet, bevroren 500-800 g 650 96 2 30-40
Forel 170-300 g 400 85 2 15-25
Pudding/flan in afzonderlijke
porties
500 96 2 25-35
Roerei 500 96 2 25-35
Gestoomde meelballen 500 96 2 30-35
Eieren, zachtgekookt 200 96 2 8-10
Eieren, middelhard 200 96 2 10-12
Eieren, hardgekookt 200 96 2 15-20
Ventitherm ® Multi Hetelucht and Stoomgaren gecombineerd
U kunt vlees, gronte en bijgerechten bereiden met de combinatie van Ventitherm ® Multi
Hetelucht met circulaire verwarmingselementen en Stoomgaren, na elkaar. U kunt het
eten tegelijkertijd opdienen.
Braad uw eten met Ventitherm ® Multi Hetelucht.
Plaats de voorbereide groente en bijgerechten op hittebestendig kookgerei bij het braad-
stuk in de oven.
Start het stoomgaren en bereid al het eten samen.
Start het stoomgaren als de temperatuur naar ongeveer 80°C is gedaald. Zie de tempera-
tuur in het display. Open de ovendeur om de temperatuur sneller te laten dalen.
Tabel Ventitherm ® Multi Hetelucht en Stoomgaren gecombineerd
Gerecht Ventitherm ® Multi Hete-
lucht
Stoomgaren (max. 650 ml water toe-
voegen)
Temp. (°C) Tijd (min.) Vlees en toebehoren
- tijd (min)
Rekstand
Runderbraadstuk 1 kg
Spruitjes, Polenta
180 60-70 30-35 1
3
Gebraden varkensvlees 1
kg
aardappelen, groenten
jus
180 60-70 30-35 1
3
Gebraden kalfsvlees 1 kg
rijst, groenten
180 50-60 30-35 1
3
De gegevens in de volgende tabel dienen slechts als richtlijn. De gegevens zijn afhankelijk
van de grootte en hoeveelheid. Stel de kerntemperatuur van het vlees in tussen 60-63°C
voordat u het stoomgaren start.
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