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Plaats, indien mogelijk, altijd de deksels
op de pannen.
Schakel voor het einde van de berei-
dingstijd de kookzones uit, om gebruik
te maken van de restwarmte.
De bodems van de pannen en kookzo-
nes dienen dezelfde afmeting te hebben.
Voorbeelden van kooktoepassingen
De gegevens in de volgende tabel dienen
slechts als richtlijn.
Kookstand Kookproces Geschikt voor Bereidingsduur Aanwijzingen/
tips
0 Uit-stand
1 Warmhouden Bereide gerech-
ten warmhouden
Naar behoefte Afdekken
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
bij rijst, melkge-
rechten tijdens
het bereiden tus-
sendoor roeren
3-4 Stomen Smoren Groenten stomen,
vis smoren vlees
20-45 min. Bij groenten wei-
nig vocht toevoe-
gen (een paar
eetlepels)
4-5 Koken Aardappelen sto-
men
20-60 min. Gebruik weinig
vloeistof, bijv.:
max. ¼ l water
voor 750 g aard-
appelen
Bereiden van gro-
tere hoeveelhe-
den levensmidde-
len, stoofschotels
en soepen
60-150 min. Tot 3 l vloeistof
plus ingrediënten
6-7 Licht gebraden Gebraden kalfs-
lappen, kalfsvlees
cordon bleu, ris-
soles, sauzen,
roux, eieren, pan-
nenkoeken, do-
nuts
Gelijkmatig gebra-
den
Halverwege de
bereidingstijd
omdraaien
30 progress
30


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