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Sous Vide temperatuur- en tijdoverzicht vervolgd
Aantekening:
Langere gaartijden kunnen resulteren in
veranderde textuur van het bereidde eten.
Deze tijden en temperaturen zijn
richtlijnen. Langer garen kan vereist zijn
om een gewenst resultaat te behalen.
Alle diktes zijn gemeten nadat het eten
vacuüm is getrokken.
Dunnere lapjes vlees zullen sneller garen.
VOEDSEL
KOOK-
TEMPERATUUR
KOOKTIJD
HOUDBAARHEID
(na het koken)
DIKTE
GEVOGELTE:
Kippenborst met bot
Kippenborst zonder bot
Kippendij met bot
Kippendij zonder bot
Kippenpoten
Eendenborst
82°C
64°C
82°C
64°C
82°C
64°C
2 uur
1 uur
uur
1 uur
2 uur
2 uur
Tot 3 uur
Tot 2 uur
Tot 3 uur
Tot 2 uur
Tot 3 uur
Tot 2 uur
3-5cm
3-5cm
3-5cm
3-5cm
5-7cm
3-5cm
VIS:
Magere vis
Vette vis
47°C of hoger
47°C of hoger
1 uur
1 uur
Tot 1 uur
Tot 1 uur
3-5cm
3-5cm
SCHELPDIER:
Garnaal
Kreeftenstaart
Schelpen
60°C
60°C
60°C
1 uur
1 uur
1 uur
Tot 1 uur
Tot 1 uur
Tot 1 uur
2-4cm
4-6cm
2-4cm
GROENTEN:
Wortelgroenten
Zachte groenten
83°C of hoger
83°C of hoger
1 uur
1 uur
Tot 2 uur
Tot 2 uur
1-5cm
1-5cm
Note:
De houdbaarheid vertegenwoordigt de maximale tijd dat het eten in het Espressions Duo
apparaat kan blijven voor de textuur begint te veranderen.
15


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