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NL 24
GEBRUIK
Stoomtabellen
Stomen en Lage temperatuur stomen
Neem de instellingen en tijden in deze tabel als richtlijn voor het
stomen. Vul het waterreservoir altijd tot de markering ‘max’ met vers
water.
Gerecht Temperatuur
Tijd
(min.)
Accessoire (niveau)
Broccoliroosjes 100 °C 12 - 16 Geperforeerde stoomschaal (2)
Hele wortelen 100 °C 25 - 30 Geperforeerde stoomschaal (2)
Gesneden groenten (paprika,
courgette, wortelen, uien)
100 °C 15 - 20 Geperforeerde stoomschaal (2)
Sperziebonen 100 °C 20 - 25 Geperforeerde stoomschaal (2)
Asperges 100 °C 15 - 20 Geperforeerde stoomschaal (2)
Hele groenten
(artisjokken, bloemkool,
maïskolven)
100 °C 25 - 35 Geperforeerde stoomschaal (2)
Geschilde aardappelen
(in vier stukken)
100 °C 25 - 35 Geperforeerde stoomschaal (2)
Visfilet
(2 cm dik)
80 °C 15 - 20
Geperforeerde stoomschaal in een
niet geperforeerde stoomschaal (2)
Garnalen
(rauw/ongekookt)
100 °C 10 - 14
Geperforeerde stoomschaal in een
niet geperforeerde stoomschaal (2)
Kipfilet 100 °C 23 - 28
Geperforeerde stoomschaal in een
niet geperforeerde stoomschaal (2)
Gekookte eieren
(hard gekookt)
100 °C 15 - 20 Niet geperforeerde stoomschaal (2)
Broodje bapao (bevroren) 100 °C 25 - 30 Geperforeerde stoomschaal (2)
Witte rijst (basmati of pandan)
(voeg twee keer zoveel water
toe)
100 °C 30 - 35 Niet geperforeerde stoomschaal (2)
Fruitcompote
(gebruik een platte, ronde,
glazen ovenschaal, voeg 1 tl
suiker en 2 el water toe)
100 °C 25 - 35 Bakplaat of ovenrooster (2)
Flan/puddinkjes
(6 dessertschaaltjes, elk 100 ml,
bedek de schaaltjes met folie)
90 °C 20 - 30 Bakplaat of ovenrooster (2)
Custardvla (gebruik een grote,
platte, glazen ovenschaal,
afgedekt met folie)
90 °C 30 - 40 Bakplaat of ovenrooster (2)
24


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