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NL 18
GEBRUIK
Stoomtijden
Neem de instellingen en tijden in deze tabel als richtlijn voor het
stomen. Vul het waterreservoir altijd tot de markering ‘max’ met vers
water.
Gerecht
Stoomstand
(°C )
Tijd
(min.)
Accessoire (niveau)
Broccoliroosjes 100 °C 12 - 16 Stoomovenbakblik met gaten (2)
Hele wortelen 100 °C 25 - 30 Stoomovenbakblik, met gaten (2)
Gesneden groenten (paprika,
courgette, wortelen, uien)
100 °C 15 - 20 Stoomovenbakblik, met gaten (2)
Sperziebonen 100 °C 20 - 25 Stoomovenbakblik, met gaten (2)
Asperges 100 °C 15 - 20 Stoomovenbakblik met gaten (2)
Hele groenten
(artisjokken, bloemkool,
maïskolven)
100 °C 25 - 35 Stoomovenbakblik met gaten (2)
Geschilde aardappelen
(in vier stukken)
100 °C 25 - 35 Stoomovenbakblik met gaten (2)
Visfilet
(2 cm dik)
80 °C 15 - 20
Stoomovenbakblik met en zonder
gaten (2)
Garnalen
(rauw/ongekookt)
100 °C 10 - 14
Stoomovenbakblik met en zonder
gaten (2)
Kipfilet 100 °C 23 - 28
Stoomovenbakblik, met en zonder
gaten (2)
Gekookte eieren
(hard gekookt)
100 °C 15 - 20
Stoomovenbakblik zonder gaten
(2)
Broodje bapao (bevroren) 100 °C 25 - 30 Stoomovenbakblik met gaten (2)
Witte rijst (basmati of pandan)
(voeg twee keer zoveel
water toe)
100 °C 30 - 35
Stoomovenbakblik zonder gaten
(2)
Fruitcompote
(gebruik een platte, ronde,
glazen ovenschaal, voeg 1 tl
suiker en 2 el water toe)
100 °C 25 - 35 Bakplaat of ovenrooster (2)
Flan/puddinkjes
(6 dessertschaaltjes, elk 100 ml,
bedek de schaaltjes met folie)
90 °C 20 - 30 Bakplaat of ovenrooster (2)
Custardvla (gebruik een grote,
platte, glazen ovenschaal,
afgedekt met folie)
90 °C 30 - 40 Bakplaat of ovenrooster (2)
18


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