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Toestand
Hoe-
veel-
heid
Gaartijd / min. Voorbereiding
Rijst, noedels
Witte rijst 300 g 35
600 ml kokend wa-
ter toevoegen
Zilvervliesrijst 300 g 40
Pasta 200 g 20-25
600 ml kokend wa-
ter toevoegen
Vlees
Rundvlees
Filet, roast-
beef
250 g 17-23
Vet verwijderen,
evt. in plakken snij-
den
Varkensvlees
Filet, len-
denstuk-
ken,
karbonades
4 stuks 20-25 Vet verwijderen
Kip Filet 400 g 17-23 Huid verwijderen
Kippenpoten Heel 2 stuks 30-35
Kalkoenschnitzel Dun 400 g 17-23
Lam Kotelet 4 stuks 25-30
Vet verwijderen;
botten niet verwij-
deren
Vis, zeevruchten
Visfilet, fijn
Vers 250 g 10-12
Visfilet, dik
(zalm, kabeljauw)
Vers 250 g 17-23
Mosselen Vers 400 g 10-12 Zijn gaar, wanneer
de schelpen hele-
maal open zijn
Oesters Vers 6 stuks 16-20
Garnalen Vers 400 g 10-12
Eieren
Hardgekookt 6 stuks 12-15
Zachtgekookt 6 stuks 9-12
Opwarmen
Vlees Stukken 10-15
Groente 5-10
16


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