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Vis en zeevruchten Hoeveelheid Stand
Temperatuur-
instelling [°C]
Bereidings-
duur
[min.]
Forel 3 X 250 g
Stomen
80 15-20
Forel 1.000 g 100 25-30
Mosselen 1.500 g 100 15-20
Groene mosselen 1.000 g 100 25-35
Kreeft diepgevroren 100 20-25
Dorade ca. 1.000 g 80 35-40
Schelvis 1.500 g 80 20-25
Wecken
4 1 l-glazen
Stand
Temperatuur-
instelling [°C]
Bereidings-
duur [min.]
Kersen
Stomen
80
30
Peren
90Perziken
Pruimen
Desserts Hoeveelheid Stand
Temperatuur-
instelling [°C]
Bereidings-
duur
[min.]
Crème caramel
Stomen
90 25-30
Yoghurt 40 5-6 uur
Appelmoes 500-1.000 g 100 15-20
Perenmoes 500-1.000 g 100 25-30
Perzikenmoes 500-1.000 g
100
10-15
Ontsappen Hoeveelheid Stand
Temperatuur-
instelling [°C]
Bereidings-
duur
[min.]
Vruchten (kersen, druiven, enz.)
Stomen
100 ca. 90
Bessen (rode bessen, bramen,
enz.)
Opwarmen Stand
Temperatuur-
instelling [°C]
Bereidings-
duur
[min.]
Opwarmen van gerechten (1–2 borden)
Regenereren
130-150
6–8
Opwarmen van gerechten (3–4 borden) 8–10
Bereiden van kant-en-klare gerechten naar behoefte
38


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