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Bereidt u vlees zonder vocht toe te
voegen, dan krijgt u puur vleesjus
waarmee u een sausje kan maken.
Doe het vlees en andere spijzen, bv.
groente, in een geperforeerde oven
-
pan. Schuif daaronder een niet ge
-
perforeerde pan om het concentraat
op te vangen.
Bereidt u vlees en voegt u wel vocht
toe, hou dan vooral bij het program
-
ma Stomen onder druk ° de in
kookboeken vermelde hoeveelheden
vocht in acht. Anders kan het ge
-
recht overschuimen. U kan eventueel
na het stomen nog vocht toevoegen,
bv. bouillon.
Met het programma Stomen onder
druk ° kan u de gewone berei
-
dingstijd bijna halveren.
Om te voorkomen dat er bij stomen
op twee niveaus smaakoverdracht
optreedt - door afdruppelend vocht -,
kan u de niet geperforeerde ovenpan
bovenaan en de geperforeerde on
-
deraan inschuiven.
Praktische toepassingen
34
34


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