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Gebruik van de stoomfunctie (vervolg)
Stomen
Het gerecht wordt bereid met stoom. De stoomgeneratoren wekken stoom op die
met regelmatige tussenpozen in de ovenruimte wordt gespoten.
Het stoomovenbakblik met gaten wordt meestal, samen met het stoomovenbakblik zonder
gaten, op niveau geplaatst.
Kooktabel
Gebruik de instellingen en bereidingstijden in onderstaande tabel als richtlijnen voor het
stomen. Vul voor het stomen altijd het waterreservoir met vers water tot de markering ‘max’.
Gerecht
Stomen
(°C )
Accessoires (niveau) Tijd (min.)
Broccoliroosjes 100 °C
Stoomovenbakblik met gaten samen met
stoomovenbakblik zonder gaten (3)
12-16
Hele wortels 100 °C
Stoomovenbakblik met gaten samen met
stoomovenbakblik zonder gaten (3)
25-30
Gesneden groenten
(pepers, courgettes, wortels,
uien)
100 °C
Stoomovenbakblik met gaten samen met
stoomovenbakblik zonder gaten (3)
9-14
Sperziebonen 100 °C
Stoomovenbakblik met gaten samen met
stoomovenbakblik zonder gaten (3)
28-33
Asperges 100 °C
Stoomovenbakblik met gaten samen met
stoomovenbakblik zonder gaten (3)
15-20
Hele groenten
(artisjokken, bloemkool,
maïskolven)
100 °C
Stoomovenbakblik met gaten samen met
stoomovenbakblik zonder gaten (3)
30-45
Geschilde aardappelen
(in vier stukken)
100 °C
Stoomovenbakblik met gaten samen met
stoomovenbakblik zonder gaten (3)
30-35
Vissteaks of vismoten
(2 cm dik)
80 °C
Stoomovenbakblik met gaten samen met
stoomovenbakblik zonder gaten (3)
13-18
Garnalen
(rauw/ongekookt)
100 °C
Stoomovenbakblik met gaten samen met
stoomovenbakblik zonder gaten (3)
11-14
Kip let 100 °C
Stoomovenbakblik met gaten samen met
stoomovenbakblik zonder gaten (3)
23-28
18


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