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BIJGERECHTEN
(min)
Couscous, verhouding water/
couscous 1:1
15 - 20
Verse tagliatelle 15 - 25
Griesmeelpudding, verhou-
ding melk/semolina 3,5:1
20 - 25
Linzen, rood, verhouding wa-
ter/linzen 1:1
20 - 30
Macaroni 25 - 30
Bulgur, verhouding water/
bulgur 1:1
25 - 35
Deegballen 25 - 35
Geurige rijst, verhouding wa-
ter/rijst 1:1
30 - 35
Gekookte aardappels, kwar-
tjes
30 - 40
Broodballetjes 35 - 45
Aardappelballetjes 35 - 45
Rijst, verhouding water/rijst
1:1, de verhouding tussen wa-
ter en rijst kan veranderen af-
hankelijk van het soort rijst
35 - 45
Polenta, vloeistofverhouding
3:1
40 - 50
Rijstpudding, verhouding
melk/rijst 2,5:1
40 - 55
Ongepelde tomaten, medi-
um
45 - 55
Linzen, bruin en groen, ver-
houding water/linzen 2:1
55 - 60
FRUIT
(min)
Schijfjes appel 10 - 15
Hete bessen 10 - 15
Chocolade smelten 10 - 20
Fruitcompote 20 - 25
VIS
(°C) (min)
Dunne visfilet 75 - 80 15 - 20
Garnalen, vers 75 - 85 20 - 25
Mosselen 100 20 - 30
Dikke visfilet 75 - 85 20 - 30
Forel, 0,25 kg 75 - 85 20 - 30
Garnalen, bevroren 75 - 85 30 - 40
VLEES
(°C) (min)
Chipolataworstjes 80 15 - 20
Beierse kalfs-
worst, Witte worst
80 20 - 30
Weense worst 80 20 - 30
Gepocheerde
kippenborst
90 25 - 35
Gekookte ham, 1
kg
99 55 - 65
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