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NL 31
Pasteitjes e.d.
Pasteitjes 72 - 85 ºC
Terrines 60 - 70 ºC
Vis
Zalm zacht 60 ºC
Vis fi let 62 - 65 ºC
Hele vis 65 ºC
Terrine 62 - 65 ºC
Stoominjectie
Stoominjectie wordt aanbevolen voor het bereiden van:
vlees: rundvlees, kalfsvlees, varkensvlees, wild, gevogelte,
lamsvlees, vis, worstjes (aan het eind van het kookproces).
Het vlees wordt sappiger en zachter en met stoominjectie hoeft u
niet te bedruipen.
brood, broodjes: gebruik stoom gedurende de eerste 5-10 minuten
van het bakken. De korst is dan knapperig en mooi gebruind.
groenten- en fruitsoufflés, lasagne, zetmeelhoudende gerechten,
nagerechten.
groenten, met name aardappels, bloemkool, broccoli, worteltjes,
courgette, aubergine.
1. Druk op de ‘start/stop’-toets (07) om de oven in te schakelen.
2. De totale bereidingstijd mag niet korter dan 5 minuten zijn.
3. Selecteer het symbool ‘Stoom’ (injectie).
4. Draai de ‘selectieknop’ (04) en selecteer ‘directe stoominjectie’ of
‘stoominjectie in stappen’.
Directe stoominjectie
Selecteer het symbool voor stoominjectie met de ‘selectieknop’
(04). Het symbool begint te knipperen tot de stoominjectie
afgelopen is. Directe stoominjectie kan in drie stappen herhaald
worden; daarna verdwijnt het stoomsymbool.
GEBRUIK
31


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