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NLL
22
kleine (4-5 cm
lang)
Spinazie 280g Neen Ja Min. 10-12
Pompoen
- zomer, geel en
courge
e
450g medium
groo
e
Neen Ja Min. 11-13
Raap
450g
(ongeveer 5
stuks klein)
Neen Ja Min. 12-14
VIS EN ZEEVRUCHTEN
1. De bereidings en in de tabel zijn voor verse of ingevroren en volledig ontdooide
zeevruchten en vis. Reinig vis en zeevruchten en bereid ze voor voordat u ze gaat stomen.
2. De meeste vis en zeevruchten zijn heel snel gaar. Stoom in kleine
es of volgens de
aangegeven hoeveelheden.
3. Schelpen, oesters en mosselen kunnen zich op verschillende momenten openen. Controleer
de schelpen om te voorkomen dat ze te lang worden gestoomd.
4. U kunt visfilets ook in de RIJSTKOM stomen. Serveer gestoomde zeevruchten en vis zonder
toevoeging of met gekruide boter of margarine, citroen of favoriete sauzen.
5. Pas de bereidingsduur aan als nodig.
Soort vis Hoeveelheid
Rijstkom
gebruiken
Druipschaa
l gebruiken
Waterpeil
in
reservoir
Approx.
jd
(minuten
)
Filet
-Tong, schol,
andere lets
225g
(0,5 tot 1 cm dik)
Neen Ja Min. 8-10
Steak
-Heilbot
-Zalm
-Tonijn
-Andere vissteaks
1-2 stuks
225g
2,5 cm dik
2-2,5 cm dik
2-2,5 cm dik 2-2,5
cm dik
Neen
Neen
Neen
Neen
Ja
Ja
Ja
Ja
Min.
Min.
Min.
Min.
13-14
18-21
14-19
13-21
Ontvelde lets
-Uw favoriete
vislets
250-350g
(3–4 lets van
0,5-1,5 cm dik)
Neen Ja Max. 30-35
Type
zeevruchten
Hoeveelheid
Rijstkom
gebruike
n
Druipschaa
l gebruiken
Waterpeil
in
reservoir
Approx.
jd
(minuten
)
Schelpen 225-450g in schelp Neen Ja Min. 10-12
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24


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