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CM MM v9 mei 2011
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Bereidingsmethoden met uw oven
Met uw Leventi oven kunt u op verschillende manieren voedsel bereiden. Hieronder ziet u een
overzicht:
CONVECTIE (HETE LUCHT)
Op 30 tot 300 °C en 0% vocht (o.a. voor bakken, braden, grillen, gratineren).
STOMEN
Op 98 tot 100°C en 100% vocht (o.a. voor stomen, koken, blancheren).
LAGE TEMPERATUUR STOMEN
Op 30 tot 99 °C en 100% vocht (o.a. voor pocheren).
GEFORCEERD STOMEN
Op 120 °C en 100% vocht (o.a. voor stevige producten).
COMBISTOMEN (Climatic)
Op 70 tot 250 °C en tot 100% vocht. Automatische vochtregeling (o.a. voor combinatiebraden
met minimaal gewichtsverlies).
LAGE TEMPERATUUR COMBISTOMEN
Op 30 tot 99 °C en tot 100% vocht (o.a. voor vacuümgaren).
REGENEREREN
Op 20 tot 180 °C en tot 100% vocht (o.a. voor het opwarmen van vooraf bereide gerechten
(op bord) en maaltijdcomponenten).
BEREIDING OP KERNTEMPERATUUR
Voor convectie, stomen en combistomen (o.a. met Delta-T en Cook & Hold-functies).
RIJZEN
Ideale vochtinstelling op lage temperatuur voor broodproducten voordat ze gebakken moeten
worden.
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