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52_ gebruik van de oven
Bereiding van rijst en pasta
Rijst – Gebruik een grote ovenvaste glazen schaal met deksel. Rijst verdubbelt
in omvang tijdens de bereiding. Afdekken. Na het koken, voor het nagaren
doorroeren en zout of kruiden en boter toevoegen.
De rijst heeft aan het einde van de bereidingstijd mogelijk niet alle water
opgenomen.
Pasta – Gebruik een grote ovenvaste glazen schaal. Kokend water en een snufje
zout toevoegen en goed doorroeren. Niet afdekken. Tijdens en na de bereiding af
en toe doorroeren. Tijdens de nagaartijd afdekken en na afloop goed afgieten.
Gerecht Portie
(g)
Vermogen
(W)
Tijd
(min.)
Nagaartijd
(min.)
Aanwijzingen
Witte rijst
(snelkook)
250
375
900
16-18
18-20
5
Voeg 500 ml koud
water toe.
Voeg 750 ml koud
water toe.
Bruine rijst
(snelkook)
250
375
900
22-23
24-25
5
Voeg 500 ml koud
water toe.
Voeg 750 ml koud
water toe.
Gemengde
rijst
(witte/bruine
rijst + wilde rijst)
250 900 17-19 5
Voeg 500 ml koud
water toe.
Gemengde
granen
(rijst + graan)
250 900 19-20 5
Voeg 400 ml koud
water toe.
Pasta 250 900 11-13 5
Voeg 1000 ml kokend
water toe.
CP1395EST_XEN-03749H-02_NL.indb 52 22/12/2010 16:42:44
52


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