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Bijgerechten
Let ook op de aanwijzingen op de verpakking.
Desserts
Kippenbout (à 350 g) rooster 170 - 180 30 / 60 40 - 45
Kalkoenfilet, gestoomd (à
300 g)
met gaatjes 100 100 12 - 15
Piepkuiken, kwartel, duif (à
300 g)
met gaatjes 100 100 25 - 30
Piepkuiken, kwartel, duif (à
300 g)
met gaatjes 180 - 200 60 / 80 12 - 16
Voedingsmiddel Schaal Tempera-
tuur in °C
Vocht in
%
Berei-
dingstijd
in min.
Opmerkingen
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
Gegratineerde aardappelen
(1,5 kg aardappelen)
zonder gaat-
jes
180 - 200 0 / 30 35 - 50
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
Voedingsmiddel Schaal Tempera-
tuur in °C
Vocht in
%
Berei-
dingstijd
in min.
Opmerkingen
Crème brulée (à 130 g) met gaatjes 90 - 95 100 35 - 40 in soufflévormpjes, afdekken met hittebe-
stendige transparante folie
Gestoomde knoedels / gist-
knoedels (à 100 g)
zonder gaat-
jes
100 100 20 - 30 Knoedels vóór het stomen 30 min. laten
rijzen (zie hoofdstuk
Gisten).
Flan / crème caramel (à 130
g)
met gaatjes 90 - 95 100 25 - 30 in soufflévormpjes, afdekken met hittebe-
stendige transparante folie
Compote zonder gaat-
jes
100 100 5 - 15 bijv. appels, peren, rabarber
Voeg naar believen suiker, vanillesuiker,
kaneel of citroensap toe.
37


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