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NL 22
DE STOOMSTAND GEBRUIKEN (VERVOLG)
Stoomstand
Het gerecht wordt bereid met stoom. De stoom wordt opgewekt door de stoomgeneratoren
en via twee spuitmonden in de ovenruimte gespoten.
Het stoomovenbakblik
met gaten wordt
doorgaans op niveau
2 geplaatst.
* Temperatuurstand:
40 - 100 °C
Bereidingsrichtlijnen
Neem de instellingen en tijden in deze tabel als richtlijnen voor het stomen.
Vul het waterreservoir altijd tot de markering ‘max’ met vers water.
Voedsel
Stoomstand
(°C )
Tijd (min.) Accessoire (niveau)
Broccoliroosjes
100 °C 12 - 16 Stoomovenbakblik met gaten (2)
Hele wortelen
100 °C 25 - 30 Stoomovenbakblik met gaten (2)
Gesneden groenten
(paprika, courgette,
wortelen, uien)
100 °C 15 - 20 Stoomovenbakblik met gaten (2)
Sperziebonen
100 °C 20 - 25 Stoomovenbakblik met gaten (2)
Asperges
100 °C 15 - 20 Stoomovenbakblik met gaten (2)
Hele groenten
(artisjokken, bloemkool,
maïskolven)
100 °C 25 - 35 Stoomovenbakblik met gaten (2)
Geschilde
aardappelen
(in vier stukken)
100 °C 25 - 35 Stoomovenbakblik met gaten (2)
Visfi let
(2cmdik)
80 °C 15 - 20
Stoomovenbakblik met en
zonder gaten (2)
Garnalen
(rauw/ongekookt)
100 °C 10 - 14
Stoomovenbakblik met en
zonder gaten (2)
Kipfi let
100 °C 23 - 28
Stoomovenbakblik met en
zonder gaten (2)
Gekookte eieren
(hard gekookt)
100 °C 15 - 20 Stoomovenbakblik met gaten (2)
22


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