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Categorieën levensmiddelen Accessoires Hoeveelheid Bereidingsinformatie
VIS & ZEEVRUCHTEN
HELE VIS Geroosterde Hele Vis + 600 - 1200 g Borstel olie over het vlees. Kruid met citroensap, look en
peterselie
Gestoomde Hele Vis 600 - 1200 g
GESTOOMDE FILETS
& STEAKS
Steak 300 - 800 g Verdeel gelijkmatig over het stoomrooster
Filets
VISGRATIN
Visgratin + 500 - 1200 g Bedek met paneermeel en besprenkel met boterkrullen
Visgratin 600 - 1200 g Neem het uit de verpakking en verwijder alle
aluminiumfolie
GESTOOMDE VIS
Coquilles 1 - 6 stuks Verdeel gelijkmatig over het stoomrooster
Mosselen 400 - 1000 g Kruid met olie, peper, citroen, look en peterselie vóór de
bereiding. Meng alles goed
Garnalen 100 - 600 g Verdeel gelijkmatig over het stoomrooster
GEBAKKEN VIS &
ZEEVRUCHTEN
Vis en friet 1-3 porties Verdeel gelijkmatig over de crisperplaat en wissel de
vislets en de aardappelen af
Gepaneerde
garnalen
100 - 500 g Verdeel gelijkmatig over de crisperplaat
Gepaneerde
inktvisringen
Gepaneerde vissticks
Gemengde
gebakken vis
Vismoot 300 - 800 g
Wrijf de crisperplaat in met een beetje olie vóór de
voorverwarming. Kruid de vismoten met olie en bedek
met sesamzaadjes
Bevroren Aanbevolen hoeveelheid. Open de ovendeur niet tijdens de bereiding.
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