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Kooktabel
De onderstaande tabel is uitsluitend bedoeld als leidraad, omdat de
instelwaarde afhankelijk is van de hoeveelheid en samenstelling van het gerecht
en de pan.
Gebruik de hoogste stand voor:
n snel aan de kook brengen;
n slinken van bladgroenten;
n blancheren van groenten;
n verhitten van olie en vet;
n bakken van biefstuk (saignant, rood);
n onder druk brengen van een snelkookpan;
n koken van glad gebonden pudding en vla.
Gebruik een iets lagere stand voor:
n aanbraden van vlees;
n bakken van platvis, dunne moten of filet;
n bakken van gare aardappelen;
n bereiden van glad gebonden soepen en sauzen;
n bakken van omeletten;
n bakken van biefstuk (medium, rozerood);
n frituren (afhankelijk van de temperatuur en de hoeveelheid).
Gebruik een stand iets boven de middelste stand voor:
n bakken van dikke pannenkoeken;
n bakken van dik, gepaneerd vlees;
n gaar bakken van dun vlees;
n doorbraden van groot vlees;
n uitbakken van spek of bacon;
n bakken van rauwe aardappelen;
n bakken van wentelteefjes;
n bakken van gepaneerde vis;
n bakken van dun, gepaneerd vlees;
n bakken van omeletten.
comfortabel koken
comfortabel koken
18 19
Gebruik de middelste standen voor:
n doorkoken van grote hoeveelheden;
n ontdooien van harde groenten, bijvoorbeeld sperziebonen.
Gebruik de laagste standen voor:
n trekken van bouillon;
n rood koken van stoofperen;
n bereiden van stoofvlees;
n doorkoken van gerechten;
n smoren van groenten.
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