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Instellingen
Temperatuur: 100 °C
Duur: zie tabel
De tijden die in de tabel worden vermeld, zijn richtwaarden.
Wij raden aan eerst de kortere bereidingstijd te kiezen. U kunt
indien nodig nog nagaren.
Vlees Duur
in minuten
Achterpoot, bedekt met water 110–120
Hammetje 135–145
Kippenborstfilet 8–10
Schenkel 105–115
Dikke rib, bedekt met water 110–120
In reepjes gesneden kalfsvlees 3–4
Casselerribsneden 6–8
Lamsragout 12–16
Kip 60–70
Kalkoenrollade 12–15
Kalkoenschnitzel 4–6
Ribstuk, bedekt met water 130–140
Rundergoulash 105–115
Soepkip, bedekt met water 80–90
Gekookt rundsvlees 110–120
Koken met stoom
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