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DE STOOMSTAND GEBRUIKEN (VERVOLG)
Voedsel
Stoomstand
(°C )
Tijd (min.) Accessoire (niveau)
Broodje bapao
(bevroren)
100 °C 25 - 30 Stoomovenbakblik met gaten (2)
Witte rijst (basmati of
pandan)
(voeg twee keer zoveel
water toe)
100 °C 30 - 35 Stoomovenbakblik zonder gaten (2)
Fruitcompote
(gebruik een platte,
ronde, glazen
ovenschaal, voeg
1 tl suiker en twee el
water toe)
100 °C 25 - 35 Stoomovenbakblik met gaten (2)
Flan/puddinkjes
(6 dessertschaaltjes,
elk 100 ml, bedek de
schaaltjes met folie)
90 °C 20 - 30 Stoomovenbakblik met gaten (2)
Custardvla
(gebruik een grote, platte,
glazen ovenschaal,
afgedekt met folie)
90 °C 30 - 40 Stoomovenbakblik met gaten (2)
Stomen op twee niveaus
Neem de instellingen en tijden in deze tabel als richtlijnen voor het stomen.
Vul het waterreservoir altijd tot de markering ‘max’ met vers water. Verschillende gerechten met
dezelfde bereidingstijd kunt u gelijktijdig in de oven plaatsen. Bij gerechten met verschillende
bereidingstijden plaatst u eerst het gerecht met de langste bereidingstijd in de oven.
Plaats één gerecht op niveau 2 en het andere op niveau 4.
Voedsel
Stoomstand
(°C )
Tijd (min.) Accessoire (niveau)
Bereiden op twee
niveaus: Twee
gerechten
(visfilet/gesneden
groenten)
100 °C 15 - 20
Stoomovenbakblik zonder gaten (4)/
stoomovenbakblik met gaten (2)
Bereiden op twee
niveaus: Twee
gerechten
(kipfilet/hele groenten)
100 °C 25 - 30
Stoomovenbakblik zonder gaten (4)/
stoomovenbakblik met gaten (2)
23


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