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Het apparaat leren kennen
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Bereidingstabel
In de tabel wordt voor alle gerechten weergegeven
welke kookstand geschikt is. De bereidingstijd kan
afhankelijk van de soort, het gewicht, de dikte en de
kwaliteit van de gerechten variëren.
Kookstand Bereidingsmethoden Voorbeelden
11 - 12 Aan de kook brengen Water
Aanbraden Vlees
Verwarmen Vet/olie, vloeistoffen
Opkoken Soepen, sauzen
Blancheren Groente
7 - 10 Braden Vlees, aardappels
6 - 8 Braden Vis
8 - 9 Bakken Gerechten met bloem en eieren, bijv. pannenkoeken
Verder koken in de open pan Deegwaren, vloeistoffen
7 - 8 Bruin bakken of braden Bloem, uien
Roosteren Amandelen, paneermeel
Uitbakken Spek, bacon
Reduceren Fonds, sauzen
6 - 7 Garen in open vorm Knoedels, balletjes, vulling voor de soep, gepocheerde
eieren
5 - 6 Garen in open vorm Gekookte worstjes
6 - 7 Stomen Groente, aardappels, vis
Stomen Fruit, groente, vis
Stoven Rollade, gebraden vlees, groente
3 - 4 Stoven Goulash
4 - 5 Koken met deksel Soepen, sauzen
3 - 4 Ontdooien Diepvriesproducten
Wellen Rijst, peulvruchten, groente
Stremmen Eiergerechten, bijv. omelet
1 - 2 Verwarmen / Warmhouden Soepen, groente in saus
1 Verwarmen / Warmhouden Eenpansgerechten
Smelten Boter, chocolade
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