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NL 7
GEBRUIK
Kookstanden
Aangezien de standen afhankelijk zijn van de hoeveelheid en samenstelling van het gerecht
in de pan, geldt de onderstaande tabel alleen als richtlijn.
Gebruik de hoogste stand voor:
snel aan de kook brengen;
slinken van bladgroenten;
blancheren van groenten;
verhitten van olie, vet en boter;
bakken van biefstuk (saignant, rood);
onder druk brengen van een snelkookpan;
koken van glad gebonden pudding en vla.
Gebruik een iets lagere stand voor:
aanbraden van vlees;
bakken van platvis, dunne moten of filet;
bakken van gare aardappelen;
bereiden van glad gebonden soepen en sauzen;
bakken van omeletten;
bakken van biefstuk (medium, rozerood);
frituren (afhankelijk van de temperatuur en de hoeveelheid).
Gebruik een stand iets boven de middelste stand voor:
bakken van dikke pannenkoeken;
bakken van dik, gepaneerd vlees;
gaar bakken van dun vlees;
doorbraden van groot vlees;
uitbakken van spek of bacon;
bakken van rauwe aardappelen;
bakken van wentelteefjes;
bakken van gepaneerde vis;
Gebruik de middelste standen voor:
doorkoken van grote hoeveelheden;
ontdooien van harde groenten, bijvoorbeeld sperziebonen.
Gebruik de laagste standen voor:
trekken van bouillon;
rood koken van stoofperen;
bereiden van stoofvlees;
doorkoken van gerechten;
smoren van groenten.
7


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