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Rundvlees
Gerecht Hoeveelheid Accessoires /
vormen
Inschuifhoogte Verwarmings-
methode
Temperatuur
in°C
Bereidingstijd
in min.
dunne rosbief,
medium
1kg stoombak zon-
der gaatjes
2 100 25 - 35
dikke rosbief,
medium
1kg Stoombakken
met + zonder
gaatjes
3+1 100 30 - 40
Varkensvlees
Gerecht Hoeveelheid Accessoires /
vormen
Inschuifhoogte Verwarmings-
methode
Temperatuur
in°C
Bereidingstijd
in min.
Varkensfilet 0,5kg stoombak zon-
der gaatjes
2 100 16‑20
Varkensme-
daillons
ca. 3cm dik stoombak zon-
der gaatjes
2 100 10‑12
Casselerrib in plakken 2 100 15‑20
Worsten
Gerecht Accessoires /
vormen
Inschuifhoogte Verwarmingsme-
thode
Temperatuur in
°C
Tijdsduur in min.
Weense worstjes Stoombakken
met + zonder
gaatjes
2+1 80‑90 12‑18
Witte worst Stoombakken
met + zonder
gaatjes
2+1 80‑90 20‑25
15.6 Vis
Instellingsaanbevelingen voor het bereiden van vis en mosselen.
Vis
Gerecht Hoeveelheid Accessoires /
vormen
Inschuifhoogte Verwarmings-
methode
Temperatuur
in°C
Bereidingstijd
in min.
Dorade, heel per 0,3kg Stoombakken
met + zonder
gaatjes
2+1 80‑90 15‑25
Doradefilet per 0,15kg Stoombakken
met + zonder
gaatjes
2+1 80‑90 10‑20
Visterrine Bain-marie-
vorm 1,5l
stoombak zon-
der gaatjes
2 70‑80 40‑80
Forel, heel per 0,2kg Stoombakken
met + zonder
gaatjes
2+1 80‑90 12‑15
Kabeljauwfilet per 0,15kg Stoombakken
met + zonder
gaatjes
2+1 80‑90 10‑14
Zalmfilet per 0,15kg Stoombakken
met + zonder
gaatjes
2+1 100 8‑10
Mosselen 1,5kg stoombak zon-
der gaatjes
2 100 10‑15
28


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