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Verse producten
Bereid de vis zoals gebruikelijk voor: maak de vis schoon,
verwijder de schubben en spoel de vis af.
Diepvriesproducten
Ontdooi de diepgevroren vis vooraf (zie rubriek "Ontdooien").
Voorbereiding
Besprenkel de vis vooraf met citroensap of limoensap. Het
zuur geeft het visvlees een vastere structuur.
De vis hoeft niet te worden gezouten, aangezien de minera
-
len die de vis zijn typische smaak geven, bij het koken met
stoom optimaal behouden blijven.
Stoomovenpannen
Vet stoomovenpannen met gaatjes in.
Inschuifniveau
Bij het stomen van vis in stoomovenpannen met gaatjes ra-
den wij aan de universele bakplaat op het niveau eronder in
het toestel te schuiven. Zo vermijdt u smaakoverdracht en
geurvorming in het toestel door afdruipend vocht.
Temperatuur
85 °C
Om delicate vissoorten behoedzaam te bereiden (bijv. zee
-
tong).
100 °C
Om vissoorten met vast vlees te bereiden (bijv. kabeljauw en
zalm).
Om vis in saus of bouillon te bereiden.
Koken met stoom / Vis
12
12


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Others manual(s) of Miele DGC 5085 XL

Miele DGC 5085 XL Installation Guide - English - 36 pages

Miele DGC 5085 XL Additional guide - English - 48 pages

Miele DGC 5085 XL User Manual - English - 84 pages

Miele DGC 5085 XL Additional guide - German - 64 pages

Miele DGC 5085 XL Installation Guide - German - 40 pages

Miele DGC 5085 XL User Manual - German - 84 pages

Miele DGC 5085 XL Installation Guide - Dutch - 40 pages

Miele DGC 5085 XL User Manual - Dutch - 80 pages


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