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D. Bakhandleiding
• SLOW COOKING (STOVEN en SUDDEREN)
De SLOW COOK functie is ideaal voor gerechten die een aanzienlijke bereidingstijd vergen zoals ragouts, suddergerechten, soepen, bouillons
etc. Deze functie is ook ideaal om grote stukken vlees lang te stoven zoals bouten, schouderstukken, braadstuk etc.
De instellingen SIMMER en LOW worden gebruikt voor suddergerechten (zonder koken). De instelling HIGH wordt gebruikt voor stoofgerechten
(met koken).
De functie BROWN/SAUTE kan worden gebruikt om de ingrediënten dicht te schroeien en aan te bakken vóór het stoven.
De functie WARM wordt automatisch ingeschakeld aan het einde van de bereidingstijd, om het gerecht warm te houden.
Instelling Doel Gerecht Temperatuur Bereidingstijd
HIGH
De bereidingstijd verkorten,
met name voor grote stukken
Schapenbout, gestoofd
kalfsvlees, geroosterde of
gestoofde groente, varkens-
braakstuk
100°C
Instelbaar tot 24 uur, plus 8 uur
(WARM)
LOW
Langzaam sudderen,
zonder te koken
Kalfswang, stoofvlees, ragout,
Witvlees (gevogelte), kip met
dragon
93°C
Instelbaar tot 24 uur, plus 8 uur
(WARM)
SIMMER Kwetsbare groente smoren
Vissoep, Minestrone, Fruit-
compote
85°C
Instelbaar tot 24 uur, plus 8 uur
(WARM)
WARM Warmhouden van gerechten - 74°C
Standaard tot 8 uur of pro-
grammeerbaar tot 24 uur
GEADVISEERDE VLEESSOORTVOOR DE MULTICOOKER
Rund/Kalf Varken Lam Gevogelte Wild
Braadstuk, borst,
kalfsschenkel,
wang, suddervlees,
speklappen, klaps-
tuk, sukadelappen,
runderlap, ragout,
ossenstaart
Rollade, karbonade, sudder-
vlees, krabbetjes, hamschijf
Lamsbout, schouder, halsstuk,
schenkel, borst, rug, lamsra-
gout, lamsrack.
Gevogelte (heel), dij,
drumstick, borst let
Rug, schouder, borst, van-
gvlees, halsstuk, ribstuk.
35


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