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Kooktips
Gebruik voor de bereiding van crèmesoepen en
peulvruchten een snelkookpan. De bereidingstijd
wordt dan merkbaar korter. Gebruikt u een
snelkookpan, houd u dan aan de aanwijzingen van
de producent. Voeg alle ingrediënten direct aan het
begin toe.
Tijdens het koken van aardappels en rijst moet de
pan altijd afgedekt zijn. De bereidingstijd wordt
daardoor merkbaar korter. Voordat u pasta, rijst of
aardappels toevoegt, moet het water koken. Pas
vervolgens de kookstand aan om verder te gaan met
de bereiding.
Bij pannengerechten dient u eerst de olie te
verhitten. Zorg ervoor dat de temperatuur tijdens het
bakken constant blijft door zo nodig de kookstand
aan te passen. Wacht bij het klaarmaken van
meerdere porties tot de bereidingstemperatuur weer
bereikt is. U dient de gerechten regelmatig te keren.
Maakt u soepen, crème, linzen of kikkererwten klaar,
doe alle ingrediënten dan gelijktijdig in de pan.
Spaanse pud-
ding**
%$' 2-5* 3-13
Biscuit (au bain-
marie)
%'& 9 35-45
In olie frituren
Frites '%& 7-9* 15-20
Spaanse tortilla %&' 9* 18-30
Stokvis gepaneerd %&( 6-8* 4-10
Kipschnitzel (8 kip-
filets)
%'$ 9* 2-12 6* 5-8
Kroketten, diep-
vries (16 st.)
&%' 8-9 4-10
Vissticks, diep-
vries (12 st.)
&%' 8-9 4-10
Frituren, met
weing olie, goud-
bruin bakken,
braden in de pan
Groente in tempu-
radeeg
%&( 7* 5-8 5-6* 5-9
Gesauteerde,
verse groente**
'&% 9* 6-8
Shakshuka, Mene-
men
$%( 6-9 7-13 3-4 4-9
Omelet (1 st.) $%& 8-9* 2-5
Gebakken zalm %&( 6-8* 2-4 1 2-8
Eendenborst (1 st.) $%' 5-7* 6-11
Runderfilet Stro-
ganoff
&%' 8-9* 5-13
Gehakt %$& 8-9* 12-25
Braadworstjes (12
st.)
%$' 7-9 5-12
Hamburgers van
rundvlees (4 st., 1
cm dik, 110 g)
%&' 9* 1-3 7* 2-6
Crêpes (4 st.) &%' 7* 1-3 4-6* 7-19
Diepvries-
groente**
%&' 9* 5-12
Salsa al pomodoro
of Napolitana
$'& 6-8* 1-4 4-6* 12-19
Pizza (20 cm dia-
meter)
'&% 1 4-20
In de snelkook-
pan koken
Gekookte aardap-
pelen (puree, aard-
appelsalade)
%$' 7-9 8-13 5-6 14-18
Hummus (gepu-
reerde kikkererw-
ten)
%&' 7-9 10-12 4-7 37-43
Methode Branders Stap 1 Stap 2
Gerecht §v§v
*Zonder deksel
**Voortdurend roeren
Broodpudding (au
bain-marie)
%'( 9 7-12 6-7 15-18
Smelten, ont-
dooien, fijne
gerechten
Bechamelsaus** #$' 5-6* 1-4 5-6 2-11
Saus met blauwe
schimmelkaas**
#$( 3-7* 3-6
Carbonara-saus $%( 3-6* 4-15 3-5* 4-8
Melkchocolade #($ 1* 10-20
Methode Branders Stap 1 Stap 2
Gerecht §v§v
*Zonder deksel
**Voortdurend roeren
10


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