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Interval bereiding met stoom
Interval bereiding met stoom is geschikt voor grote stukken vlees en voor het ontdooien
of opwarmen van voedsel dat al eerder is bereid.
Snij het vlees voordat u het opwarmt.
Tabel Interval stoomgaren
Garen op meerdere gebruiksniveaus
Gerecht Interval Stoomgaren (max. 250 ml water)
Temperatuur
(°C)
Tijd (min.) Rekstand
Opwarmen van eten, 6 borden, 24 cm in
diameter
110 15-20 2 en 3
Gebraden varkensvlees 1000 g 180 90-100 2
Runderbraadstuk 1000 g 180 90-100 2
Gebraden kalfsvlees 1000 g 180 80-90 2
Leverkaas, rauw 500 g 180 30-40 2
Weense worstjes/witte worsten 85 15-20 2
Gerookte varkensrug 600-1000 g (2 uur
in water leggen)
180 60-70 2
Kip 1000 g 200 45-55 2
Eend 1500-2000 g 180 60-75 2
Gans 3000 g 170 130-170 1
Visfilets 90 20-30 2
Aardappelgratin, aardappelgratin met bie-
slook
190 40-50 2
Pastaschotel 180 35-45 2
Lasagne 180 45-50 2
Gemengde broodjes 500-1.000 g 180-190 50-60 2
Broodjes 40-60 g 210-220 20-25 3
Vers gebakken broodjes 30-40 g 220 10-15 3
Vers gebakken broodjes 30-40 g TK 220 10-15 3
Vers gebakken baguettes 40-50 g 200 10-15 3
Vers gebakken baguettes 40-50 g TK 200 10-15 3
Bakken
Algemene aanwijzingen
Uw nieuwe oven kan een andere bak-/braadverhouding hebben dan het apparaat dat
u tot nu toe gebruikt heeft. Pas uw normale instellingen (temperatuur, gaartijden) en
de ovenniveaus aan de tabelwaarden aan.
Nuttige aanwijzingen en tips
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