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Vlees/worst - Opwarmen
Gevogelte - Stomen
Bijgerechten
Let ook op de aanwijzingen op de verpakking.
Voedingsmiddel Schaal Tempera-
tuur in °C
Vocht in
%
Berei-
dingstijd
in min.
Opmerkingen
Casselerrib, gaar, in schijven zonder gaat-
jes
100 100 15 - 20
Worst, gekookt
(bijv. Lyoner worst, witte
worst)
zonder gaat-
jes
85 - 90 100 10 - 20
Voedingsmiddel Schaal Tempera-
tuur in °C
Vocht in
%
Berei-
dingstijd
in min.
Opmerkingen
Kippenborst, gevuld,
gestoomd (à 200 g)
met gaatjes 100 100 10 - 15
Kalkoenfilet, gestoomd (à
300 g)
met gaatjes 100 100 12 - 15
Piepkuiken, kwartel, duif (à
300 g)
met gaatjes 100 100 25 - 30
Voedingsmiddel Schaal Tempera-
tuur in °C
Vocht in
%
Berei-
dingstijd
in min.
Opmerkingen
Basmati rijst (250 g + 500 ml
water)
zonder gaat-
jes
100 100 20 - 25
Couscous (250 g + 250 ml
water)
zonder gaat-
jes
100 100 5 - 10
Knoedels (à 90 g) met gaatjes /
zonder gaat-
jes
95 - 100 100 20 - 25
Rijst, lange korrel (250 g +
500 ml water)
zonder gaat-
jes
100 100 25 - 30
Natuurrijst (250 g + 375 ml
water)
zonder gaat-
jes
100 100 30 - 40
Linzen (250 g + 500 ml
water)
zonder gaat-
jes
100 100 25 - 35
Pasta, vers, gekoeld met gaatjes 100 100 5 - 7
Pasta, gevuld, vers, gekoeld met gaatjes 100 100 7 - 10
Witte bonen, voorgeweekt
(250 g + 1 l water)
zonder gaat-
jes
100 100 55 - 65
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