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Sous-vide
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Opwarmen met de functieSous-vide
De in de tabel genoemde tijden zijn richtwaarden. Verleng de tijd indien nodig. De
bereidingstijd begint pas als de ingestelde temperatuur is bereikt.
Levensmiddelen [°C]
2
[min]
Medium
1
Doorbak-
ken
1
Vlees
Lamsrug met bot 58 62 30
Runderfiletsteak, 4cm dik 56 61 30
Rundersteak (heup), 2,5cm dik 56 30
Varkensfilet, heel 63 67 30
Groente
Bloemkoolroosjes, gemiddeld tot groot
3
85 15
Koolrabi, in schijfjes
3
85 10
Fruit
Ananas, in stukken 85 10
Diversen
Bonen, wit, ingeweekt in de verhouding 1:2
(bonen:vocht)
90 10
Sjalot, heel 85 10
temperatuur, tijd
1
Gaarheid
Bij de gaarheidsgraad “doorbakken” is de kerntemperatuur hoger dan bij “medium”. In de
klassieke zin is het vlees niet doorbakken.
2
De tijden gelden voor gevacumeerde levensmiddelen met een begintemperatuur van
ca.5°C (koelkasttemperatuur).
3
Alleen in saus opwarmen.
95


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