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Note: De houdbaarheid vertegenwoordigt de
maximale tijd dat het eten in het apparaat
kan blijven voor de textuur begint te
veranderen.
Aantekening:
Langere gaartijden kunnen resulteren in
veranderde textuur van het bereidde eten.
Deze tijden en temperaturen zijn richtlijnen
en sterk afhankelijk van de diktes van de
ingrediënten. Langer garen kan vereist zijn
om het gewenste resultaat te behalen.
Alle diktes zijn gemeten nadat het eten
vacuüm is getrokken.
Dunnere lapjes vlees zullen sneller garen.
14
VOEDSEL
GEVOGELTE
Kippenborst met bot
Kippenborst zonder bot
Kippendij met bot
Kippendij zonder bot
Kippenpoten
Eendenborst
VIS
Magere vis
Vette vis
SCHELPDIER
Garnaal
Kreeftenstaart
Schelpen
GROENTEN
Wortelgroenten
Zachte groenten
KOOK-
TEMPERATUUR
82°C
64°C
82°C
64°C
82°C
64°C
47°C of hoger
47°C of hoger
60°C
60°C
60°C
83°C of hoger
83°C of hoger
HOUDBAARHEID
(na het koken)
Tot 3 uur
Tot 2 uur
Tot 3 uur
Tot 2 uur
Tot 3 uur
Tot 2 uur
Tot 1 uur
Tot 1 uur
Tot 1 uur
Tot 1 uur
Tot 1 uur
Tot 2 uur
Tot 2 uur
KOOKTIJD
2 uur
1 uur
1½ uur
1 uur
2 uur
2 uur
1 uur
1 uur
1 uur
1 uur
1 uur
1 uur
1 uur
DIKTE
3-5 cm
3-5 cm
3-5 cm
3-5 cm
5-7 cm
3-5 cm
3-5 cm
3-5 cm
2-4 cm
4-6 cm
2-4 cm
1-5 cm
1-5 cm
14


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