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NL 28
Gevogelte
Haantjes doorbakken 85 ºC
Gans/Eend doorbakken 90 - 92 ºC
Kalkoen doorbakken 80 - 85 ºC
Pasteitjes e.d.
Pasteitjes 72 - 85 ºC
Terrines 60 - 70 ºC
Vis
Zalm zacht 60 ºC
Vis filet 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, lams-
vlees, 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. Selecteer eerst een ovenfunctie en stel de bereidingstijd in.
De totale bereidingstijd mag niet korter dan 5 minuten zijn.
2. Druk op de ‘start/stop’-toets om de oven in te schakelen.
3. Selecteer het symbool ‘Stoom’(injectie).
4. Bevestig uw keuze door de ‘selectieknop’ in te drukken.
5. Draai aan de ‘selectieknop’ en selecteer ‘directe stoominjectie’ of
‘stoominjectie in stappen’.
Directe stoominjectie
1. Selecteer het symbool voor directe stoominjectie met de
‘selectieknop’.
Stomen 12:07
GEBRUIK
28


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