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5.5. Gaartijden
5.5.1. Over de gaartijd
De gaartijden in de onderstaande tabel zijn richtwaarden.
De tijden hangen bv. af van de grootte van de stukken zijn, hoe dicht ze bij el-
kaar liggen, hoe ze gestapeld zijn, hoe vol de gaarinzetten zijn, in welke gaarin-
zet zij liggen en natuurlijk ook van uw persoonlijke voorkeuren.
Groene bladgroenten moeten zo kort mogelijk gegaard worden.
5.5.2. Gaartijdentabel
Toestand
Hoe-
veel-
heid
Gaartijd / min. Voorbereiding
Groente
Artisjokken Vers
2-3
stuks
50-55 Heel middelgroot
Bloemkool
Vers
Diepvries
400 g
400 g
15-20
20-25
In gelijkmatige roos-
jes verdeeld
Sperziebonen
Vers
Diepvries
400 g
400 g
20-25
25-30
Broccoli
Vers
Diepvries
400 g
400 g
15-20
20-25
In gelijkmatige roos-
jes verdeeld
Erwten
Vers
Diepvries
400 g
400 g
12-15
15-18
Aardappelen Vers 600 g 30-35 Geschild, in stukken
Kool
(rode, witte kool)
Vers 600 g 30-40 Klein gesneden
Prei Vers 500 g 10 In plakken
Lente-ui Vers 400 g 8
Maïskolven Vers 1 stuks 15-25 Heel
Worteltjes Vers 400 g 20-25 In plakken
Paprika Vers 300 g 15-18 In reepjes
Champignons Vers 200 g 15-20
Gelijkmatige stuk-
ken
Spruiten
Vers
Diepvries
400 g
400 g
20-25
25-30
Asperges Vers 400 g 15-20
Evt. 2 lagen kruis-
lings stapelen
Spinazie
Vers
Diepvries
250 g
400 g
10-12
18-20
Courgette Vers 200 g 15-20 In plakken
15


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