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Tabel vermogensstanden
Bereiding Vermogensstand
Boter, chocolade, etc. smelten
Gelatine oplossen
Yoghurt maken
1 - 2
Saus maken van eigeel en boter
Kleine hoeveelheden vloeistof opwarmen
Gerechten warmhouden die snel aankoeken
Rijst wellen
1 - 3
Gerechten verwarmen die veel vocht bevatten
Gebonden saus of roomsaus maken, bijv. witte-wijnsaus of
sauce hollandaise
Rijstepap, havermoutpap maken
Omelet, eieren zonder korstje bakken
Fruit blancheren
2 - 4
Diepvriesproducten ontdooien
Groente, vis stoven
Deegwaren, noten wellen
Graan wellen
3 - 5
Aankoken en doorkoken van grote hoeveelheden 5 - 6
Vis, schnitzel, braadworst, eieren, etc. behoedzaam bakken
(zonder oververhitting van het vet)
7
Pannenkoeken, rösti, etc. bakken 7 - 8
Grote hoeveelheden water koken
Aankoken
9
De aangegeven standen zijn slechts algemene richtlijnen. Ze hebben betrekking
op normale porties voor 4 personen. Als u extra hoge pannen gebruikt, zonder
deksel kookt of grotere hoeveelheden bereidt, moet een hogere stand worden in
-
gesteld. Kies een lagere stand, als u kleinere hoeveelheden bereidt.
Bediening
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