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Gezond koken
Rookpunt van verschillende oliesoorten
Om gezond te bakken, adviseert ATAG om de oliesoort af te stemmen
op de baktemperatuur. Elke oliesoort heeft een ander rookpunt
waarbij giftige gassen vrijkomen. In onderstaande tabel ziet u de
rookpunten van verschillende oliesoorten.
Olie Rookpunt °C
Extra vierge olijfolie 160 °C
Boter 177 °C
Kokosolie 177 °C
Raapzaadolie 204 °C
Vierge olijfolie 216 °C
Zonnebloemolie 227 °C
Maisolie 232 °C
Arachideolie 232 °C
Rijstolie 255 °C
Olijfolie 242 °C
KokenBEDIENING
Kookstanden
Het onderstaande overzicht is uitsluitend bedoeld als leidraad, omdat
de instelwaarde afhankelijk is van de hoeveelheid en samenstelling van
het gerecht en de pan.
Gebruik ‘boost’ en stand 9 voor:
snel aan de kook brengen;
slinken van bladgroenten;
verhitten van olie en vet;
onder druk brengen van een snelkookpan.
Gebruik stand 8 voor:
aanbraden van vlees;
bakken van vis;
bakken van omeletten;
bakken van gekookte aardappelen;
frituren.
Gebruik stand 7 voor:
bakken van dikke pannenkoeken;
bakken van dik, gepaneerd vlees;
uitbakken van spek of bacon;
bakken van rauwe aardappelen;
bakken van wenteltee es;
bakken van gepaneerde vis.
Gebruik stand 6 en 5 voor:
doorkoken;
ontdooien van harde groenten;
bakken en garen van dun vlees.
Gebruik stand 1 t/m 4 voor:
trekken van bouillon;
bereiden van stoofvlees;
smoren van groenten;
smelten van chocolade;
smelten van kaas.
KokenBEDIENING
13


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