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Soort product Hete lucht met ringvor-
mig verwarmingselement
Stoomgaren (max. 650 ml water
toevoegen)
Temp. in °C Vlees - tijd
in min.
Vlees en toebeho-
ren - tijd in min.
Gebruiksni-
veaus
Runderbraadstuk 1 kg
Spruitkool, polenta
180 60-70 30-35 1
3
Gebraden varkensvlees 1
kg,
aardappelen, groenten,
jus
180 60-70 30-35 1
3
Gebraden kalfsvlees 1 kg,
rijst, groenten
180 50-60 30-35 1
3
De opgegeven tijden en temperaturen zijn
richtwaarden en kunnen variëren afhankelijk
van de grootte en hoeveelheid. De kerntem-
peratuur van vlees vóór het overschakelen
op stoomgaren dient op 60-63 °C te liggen.
Pauze-stoomgaren
De bereidingssoort pauze-stoomgaren is
met name geschikt voor het aanbraden van
grote stukken vlees en voor het ontdooien en
verwarmen van reeds gegaarde en geporti-
oneerde gerechten.
Tabel pauze-stoomgaren
Garen op meerdere gebruiksniveaus
Soort product
Pauze-stoomgaren (max. 250 ml water toe-
voegen)
Temperatuur in
°C
Tijd in min. Gebruiksni-
veaus
Opwarmen van menu 6 borden Ø 24 cm 110 15-20 2 en 4
Gebraden varkensvlees 1000 g, 180 90-100 2
Runderbraadstuk 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
Kasseler rib 600-1000 g (2 uur in water leg-
gen)
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 bie-
slook
190 40-50 2
Pastaschotel 180 35-45 2
Lasagne 180 45-50 2
Gemengde broodjes 500-1000 g 180-190 50-60 2
Broodjes 40-60 g 210-220 20-25 3
electrolux 19
19


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