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Uw apparaat leren kennen nl
7
Symbool Naam Temperatuur Gebruik
Regenereren 80-100°C Geschikt voor bordgerechten.
Met de verwarmingsmethode stomen worden levensmid-
delen met behoud van de voedingsstoffen opgewarmd.
Door de toegevoerde stoom drogen de gerechten niet
uit.
Deeg laten rijzen 30-50°C Geschikt voor gistdeeg.
Het gistdeeg rijst sneller dan bij kamertemperatuur. Het
oppervlak van het deeg droogt niet uit.
Ontdooien 30-60°C Geschikt voor groente en fruit.
De verwarmingsmethode stomen draagt door de voch-
tigheid de warmte behoedzaam over op de gerechten.
De gerechten drogen niet uit en vervormen niet.
Sous-vide 50-95°C De bereiding “onder vacuüm” bij lage temperaturen tus-
sen 50 - 95°C en met 100% stoom: geschikt voor vlees,
vis, groente en desserts.
De gerechten worden met behulp van een vacuümappa-
raat in een speciale hittebestendige kookzak luchtdicht
verpakt. Door het beschermende omhulsel blijven voe-
dings- en aromastoffen behouden.
7


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