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Bereidingstips
Voor de bereiding van vis zijn verschil-
lende ovenfuncties geschikt, bijvoor-
beeld Professional, Hetelucht plus of Bo-
ven-Onderwarmte.
De volgende tips helpen u tijdens het
koken:
Hele vissen zijn gaar als de pupillen
wit zijn geworden en u de rugvin er
gemakkelijk kunt uittrekken.
Gebakken, gestoofde en gegrilleerde
vis is gaar als u het vlees gemakkelijk
van de graten kunt halen.
Kruid de vis naar wens en leg er vlok-
jes boter op, voordat u de vis in de
oven doet.
Let erop dat de metalen punt van de
bratometer in het midden van het
dikste stuk vis steekt.
Steek de bratometer eventueel achter
de kop van de vis parallel aan de
middelste graat.
150


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