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Temperatuurin-
stelling
Bereidingspro-
ces
Geschikt voor Bereidingstijd Tips en advie-
zen
1 - 2 Smelten Hollandaise saus,
boter smelten,
chocolade, gelati-
ne
5-25 min. Tussendoor om-
roeren
Stollen Luchtige omelet-
ten, gebakken ei-
eren
10-40 min. Met deksel berei-
den
2-3 Zachtjes aan de
kook brengen op
lage temperatuur
Zachtjes aan de
kook brengen van
rijst en gerechten
op melkbasis
Reeds bereide ge-
rechten opwar-
men
25-50 min. Voeg minstens
tweemaal zoveel
vloeistof toe als
rijst, melkgerech-
ten tijdens het be-
reiden tussen-
door roeren
3-4 Stomen Smoren Groenten stomen,
vis smoren vlees
20-45 min. Bij groente weinig
vocht toevoegen
(een paar eetle-
pels)
4-5 Wellen Aardappelen sto-
men
20-60 min. Gebruik slechts
weinig vocht, bijv:
max. ¼ l water
voor 750 g aard-
appelen
Bereiden van gro-
tere hoeveelhe-
den voedsel,
stoofschotels en
soepen
60-150 min. Tot 3 liter vloeistof
plus ingrediënten
6-7 Zachtjes braden Gebraden kalfs-
lappen, kalfsvlees
cordon bleu, ris-
soles, sauzen,
roux, eieren, pan-
nenkoeken, do-
nuts
Gelijkmatig braden Halverwege de
bereidingstijd
omdraaien
7-8 Intensief braden Opgebakken
aardappelen, len-
debiefstukken,
biefstukken, flädle
(pannenkoeken
voor het garneren
van soep)
5-15 min. per pan Halverwege de
bereidingstijd
omdraaien
9 Aan de kook bren-
gen Aanbraden
Frituren
Aan de kook brengen van grotere hoeveelheden water, pas-
ta koken, aanbraden van vlees (goulash, stoofvlees), frituren
van patates frites
Onderhoud en reiniging
Waarschuwing! Verbrandingsgevaar
door restwarmte.
Waarschuwing! Scherpe voorwerpen
en schurende reinigingsmaterialen
beschadigen het apparaat. Reinig met
water en afwasmiddel.
progress 39
39


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