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NL-39
FRANÇAIS DEUTSCH
NEDERLANDS
TABEL
TABEL: VERWARMEN VAN VOEDSEL EN DRANKEN
Drank/gerecht Hoevlh.
-g/ml-
Vermogensniveau
Tijd
-Min-
Werkwijze
Dranken, 1 kopje
150 100 P ½-1 Niet afdekken
Schotel
(Groente, vlees en bijlagen)
400 100 P 2½-4 Saus met water bevochtigen, afdekken,
tussendoor omroeren
Eenpansgerecht, soep 200 100 P 1-2 Afdekken, na het verwarmen omroeren
Bijlagen 200 100 P approx.1½ Met een beetje water bevochtigen, afdekken,
tussendoor omroeren
Vis, 1 schijf
1
200 100 P approx.2 Met wat saus bevochtigen, afdekken
Worstjes, 2 stuks 180 40 P 2-2½ Meerdere malen in het vel prikken
Babyvoedsel, 1 potje 190 40 P ½-1 Deksel wegnemen, na het verwarmen goed
roeren en de temperatuur testen
Margarine of boter smelten
1
50 100 P approx. ½ Afdekken
Chocolade smelten 100 40 P approx.3 Tussendoor omroeren
6 blaadjes gelatine oplossen 10 40 P ½-1 In water oplossen, goed uitdrukken en in een
soepkom doen; tussendoor roeren
1
vanaf koelkasttemperatuur
TABEL : HET GAREN VAN VLEES EN GEVOGELTE
Fleisch und
Geflügel
Hoevlh.
-g-
Ins-
stelling
Vermogensniveau /
temp.
Tijd
-Min-
Werkwijze
Wachttijd
-Min-
Suddervlees
(Varken, Kalf,
Lam)
500
1000
1500
50 P/160°C
50 P/160°C
50 P/130°C
50 P/130°C
50 P/130°C
50 P/130°C
8-10 (*)
8-10
17-20 (*)
14-16
28-32 (*)
23-27
naar smaak kruiden, op de lage
roosterstand leggen, na (*) draaien
5
10
10
Rosbief,
medium
1000
1500
30 P/200°C
30 P/200°C
30 P/200°C
30 P/200°C
17-19 (*)
6-8
25-27 (*)
13-15
naar smaak kruiden, met de vette kant
op de lage roosterstand leggen, na (*)
draaien
10
10
Gehakt 1000
60 P/230°C 21-23 gehaktdeeg bereiden (half-om-half), in een
ondiepe soufflévorm leggen en op de lage
roosterstand garen
10
Hele kip 1200
30 P/220°C
30 P/220°C
17-20 (*)
17-20
naar smaak kruiden, met de borstzijde
naar beneden op de lage roosterstand
leggen, na (*) draaien
3
Kippepootjes 600
10 P/230°C
10 P/230°C
11-13 (*)
9-11
naar smaak kruiden, op de lage
roosterstand leggen, na (*) draaien
3
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