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WARMH
WARMHOUDEN
Voor het warm en krokant houden
van zojuist bereide gerechten.
LANGZ
LANGZAAM GAREN
Voor het zachtjes bereiden van
vlees en vis, om ze mals en sappig te houden. Het
is raadzaam om de braadstukken eerst in een pan
aan te braden, om de buitenkant van het vlees
dicht te schroeien, zodat de sappen beter worden
vastgehouden. De bereidingstijden variëren van
twee uur voor vis van 300 g tot vier of vijf uur voor
vis van 3 kg en van vier uur voor stukken vlees van
1kg tot zes of zeven uur voor stukken vlees van 3 kg.
Voor vlees variëren de tijden van 4 uur voor stukken
van 1 kg tot 6-7 uur voor stukken van 3 kg.
4


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