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gebruik van de kookplaat _27
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
9
Verwarmen
Sauteren
Braden
Het verwarmen van grote
hoeveelheden vloeistof, het koken
van pasta, het dichtschroeien van
vlees (goulash bruinen, vlees smoren).
8
Intensief
Braden
Steak, lendestuk, gebakken
aardappels, worst, pannenkoeken/
poertjes
7
6 Braden
Schnitzel/karbonade, lever, vis,
rissole, gebakken ei
5
Koken
Het koken van tot 1,5 l vloeistof,
aardappels, groenten
4
3 Stomen
Stoven
Koken
Stomen en stoven van kleine
hoeveelheden groenten, rijst koken
en gerechten met melk
2
1 Smelten
Boter smelten, gelatine oplossen,
chocolade smelten
Opmerking
• 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.
NZ64F5RD9AB_EF_DG68-00520A_NL.indd 27 2013-05-02  3:36:14
63


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