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gebruik van de oven _43
GEBRUIK VAN DE OVEN
Bereiding van rijst en pasta
Rijst Gebruik een grote ovenvaste glazen schaal met deksel. (Houd er
rekening mee dat het volume van rijst verdubbelt tijdens het koken.)
Afdekken. Na het koken, voor het nagaren doorroeren. 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.
Eten Portie
(g)
Vermogen
(W)
Tijd
(min.)
Nagaartijd
(min.)
Instructies
Witte rijst
(snelkook)
250
375
900
15-16
17½-18½
5
Voeg 500 ml koud water
toe.
Voeg 750 ml koud water
toe.
Bruine rijst
(snelkook)
250
375
900
20-21
22-23
5
Voeg 500 ml koud water
toe.
Voeg 750 ml koud water
toe.
Gemengde rijst
(Rijst en wilde rijst)
250 900 16-17 5
Voeg 500 ml koud water
toe.
Gemengde
granen
(Rijst en graan)
250 900 17-18 5
Voeg 400 ml koud water
toe.
Pasta 250 900 10-11 5
Voeg 1000 ml kokend
water toe.
FQ215G002_XEF_DE68-03869G_NL.indb 43 05/02/2013 20:35:05
97


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