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Om een krachtige bouillon te bereiden zijn vooral soepkip
en de achterpoten, het borstvlees, de dikke rib en de been
-
deren van runderen geschikt. Doe het vlees met de
soepgroenten en koud water in een stoomovenpan. Bereid
die gedurende 60 tot 90 minuten op 100 °C. Hoe langer de
bereidingstijd, hoe krachtiger de fond zal zijn.
Bereidingsfunctie (afhankelijk van het toestel)
Koken met stoom / Vlees
Vlees bereiden %
Koken met stoom / Universeel
Stomen universeel !
Instellingen
Temperatuur
in °C
Duur
in minuten
Achterpoot 100 60 - 70
Hammetje 100 90 - 95
Kippenborstfilet 100 8 - 10
In reepjes gesneden
kalfsvlees
100 3 - 4
Casselerribsneden 100 6 - 8
Lamsragout 100 12 - 16
Kalkoenrollade 100 12 - 15
Kalkoenschnitzel 100 4 - 6
Poularde 100 50 - 60
Rundergoulash 100 40 - 50
Soepkip 100 50 - 60
Gekookt rundvlees 90 120 - 180
De vermelde bereidingstijden zijn richtwaarden. Het is aan te
raden eerst de kortste bereidingstijd te gebruiken. U kunt het
voedsel indien nodig nog verder laten garen.
Koken met stoom / Vlees
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Others manual(s) of Miele DGC 5080

Miele DGC 5080 Installation Guide - English - 16 pages

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Miele DGC 5080 Installation Guide - German - 16 pages

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Miele DGC 5080 User Manual - Dutch - 84 pages


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