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nl Tabellen en tips
Vis
Vis dient om hygiënische redenen na het garen een
kerntemperatuur van minstens 62- 70°C te hebben.
Dit is ook het ideale gaarpunt.
Bestrooi de vis pas na de bereiding met zout. Zo
blijft het natuurlijke aroma behouden en wordt er
minder water onttrokken aan de vis.
Bestrijk het grillrooster licht met olie, dan blijft de
vis er niet aan hangen.
Bij filet met vel: leg de vis met de kant van het vel
naar boven, zo blijven structuur en aroma beter
behouden.
Houten pennen kort afsnijden of 's nachts in water
laten liggen voordat er iets opgestoken wordt,
omdat ze anders verkolen.
Houd u bij voorgebakken en diepvriesproducten
ook altijd aan de aanwijzingen van de fabrikant.
Gerecht Accessoires Niveau Temperatuur
in°C
Verwar-
mings-
methode
Berei-
dingstijd
in min.
Opmerkingen
Garnalenpennen,
vers
Grillrooster
+
Grillplaat
3(4) 180 Q 10*
Garnalenpennen,
diepvries
Grillrooster
+
Grillplaat
3(4) 180 Q 12*
Vispennen Grillrooster
+
Grillplaat
3(4) 200 Q 12* Vaste vissoorten gebruiken, bijv. koolvis,
zalm, roodbaars, kabeljauw.
Forel, heel Bakplaat 3(4) 200- 220 Q 16* Recepttip: vullen met citroen, knoflook en
peterselie.
Dorade, heel Grillrooster
+
Grillplaat
3(4) 200- 220 Q 20- 25* Recepttip: vullen met citroen, knoflook en
tijm of zomerse mint. Het vel van de dorade
diagonaal insnijden.
Bakplaat 3(4) 175 H 20- 25*
Zalmsteak Grillrooster
+
Grillplaat
3(4) 250 Z 10- 12 Recepttip: marineren met limoen, zout,
peper en knoflook.
Bakplaat 2(3) 200 H 10- 12
Tonijnsteak Bakplaat 3(4) 230 Z 8- 10 Recepttip: Aziatische stijl, kruiden met
sojasaus, sesamolie, gember, honing,
knoflook, chilipeper en korianderzaadjes.
Vissticks,
diepvries
Bakplaat +
bakpapier
2(3) 220 H 15- 17*
Inktvisringen,
diepvries
Bakplaat +
bakpapier
2(3) 220 N 8- 12
* Product halverwege de bereidingstijd keren.
40


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