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38 electrolux toepassingen, tabellen en tips
Interval stomen
De bereidingswijze Interval stomen
is met name geschikt voor het aanbra-
den van grote stukken vlees en voor het
ontdooien en opwarmen van al gare ge-
rechten die in porties zijn verdeeld.
Tabel Interval stomen
Bereiden op meerdere inzetniveaus
Hele braadstukken voor het opwarmen in
stukken snijden.
De opgegeven tijden en temperaturen zijn richt-
waarden en kunnen variëren afhankelijk van de
grootte en hoeveelheid.
Soort product
Interval stomen
(max. 250ml water toevoegen)
Tempera-
tuur in °C
Tijd
in min.
Gebruiks-
niveaus
Opwarmen van menu
6borden Ø24cm
110 15-20 2 en 4
Gebraden varkensvlees 1000 g 180 90-100 2
Gebraden rundvlees 1000 g 180 90-100 2
Gebraden kalfsvlees 1000 g 180 80-90 2
Leverkaas, rauw 500 g 180 30-40 2
Weense worstjes/witte worsten 85 15-20 2
Casseler rib 600-1000 g
(2 uur in water leggen)
180 60-70 2
Kip 1000 g 200 45-55 2
Eend 1500-2000 g 180 60-75 2
Gans 3000 g 170 130-170 1
Visfilets 90 20-30 2
Aardappelgratin,
Aardappelgratin met bieslook
190 40-50 2
Pastaschotel 180 35-45 2
Lasagne 180 45-50 2
Verschillende soorten brood
500-1000 g
180-190 50-60 2
Broodjes 40-60 g 210-220 20-25 3
Vers gebakken broodjes 30-40 g 220 10-15 3
Vers gebakken broodjes 30-40 g TK 220 10-15 3
Vers gebakken baguettes 40-50 g 200 10-15 3
Vers gebakken baguettes 40-50 g TK 200 10-15 3
38


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