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28_ gebruik van de kookplaat
SUGGESTIES VOOR HET BEREIDEN VAN BEPAALDE
LEVENSMIDDELEN
De waarden in de onderstaande tabel zijn algemene richtlijnen. De vereiste
temperatuurinstellingen voor de verschillende kookmethoden zijn afhankelijk van een
aantal variabelen, zoals de kwaliteit van de gebruikte pannen en de hoeveelheid voedsel
die wordt bereid.
Instelling
schakelaar
Kookmethode Praktische voorbeelden
14-15
Verwarmen
Koken
Braden
Het verwarmen van grote hoeveelheden vloeistof,
het koken van pasta, het dichtschroeien van vlees
(goulash bruinen, vlees smoren).
10-13
Intensief
Braden
Steak, lendestuk, gebakken aardappels, worst,
pannenkoeken/poertjes
8-9 Braden Schnitzel/karbonade, lever, vis, rissole, gebakken ei
6-7 Koken
Het koken van tot 1,5 l vloeistof, aardappels,
groenten
3-5
Stomen
Stoven
Koken
Stomen en stoven van kleine hoeveelheden
groenten, rijst koken en gerechten met melk
1-2 Smelten
Boter smelten, gelatine oplossen, chocolade
smelten
De temperatuurinstellingen in de bovenstaande tabel vormen uitsluitend een
indicatie.
Al naar gelang de gebruikte pannen en de hoeveelheden voedsel dient u de
temperatuurinstellingen aan te passen.
CTN464FB01_XEF_DG68-00341B-01_NL.indd 28 12/10/2555 16:15:43
64


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