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Tabel vermogensstanden
Bereiding Vermogensstand
Boter, chocolade, etc. smelten
Gelatine oplossen
Yoghurt maken
1-2
Saus maken van eigeel en boter
Kleine hoeveelheden vloeistof opwarmen
Gerechten warmhouden die snel aankoeken
Rijst wellen
1-3
Gerechten verwarmen die veel vocht bevatten
Gebonden saus of roomsaus maken, bijv. witte-wijnsaus of
sauce hollandaise
Rijstepap, havermoutpap maken
Omelet, eieren zonder korstje bakken
Fruit blancheren
3-5
Diepvriesproducten ontdooien
Groente, vis stoven
Deegwaren, noten wellen
Graan wellen
4-6
Aankoken en doorkoken van grote hoeveelheden 7
Vis, schnitzel, braadworst, eieren, etc. behoedzaam bak-
ken (zonder oververhitting van het vet)
8-9
Pannenkoeken, rösti, etc. bakken 9 - 11
Grote hoeveelheden water koken
Aankoken
11-12
Symbool voor de kookzonevergroting n
De aangegeven standen zijn slechts algemene richtlijnen en hebben betrekking
op normale porties voor 4 personen. Stel een hogere stand in als u hoge pannen
gebruikt, zonder deksel kookt of grote hoeveelheden bereidt. Kies een lagere
stand, als u kleinere hoeveelheden bereidt.
Bediening
18
18


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