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26
Gevogelte en vlees
Gevogelte
Rundvlees
Varkensvlees
Rijst met lange korrel 1:1,5 zonder gaat-
jes
- Stomen 100 20 - 30
Basmatirijst 1:1,5 zonder gaat-
jes
- Stomen 100 20 - 30
Parboiled rijst 1:1,5 zonder gaat-
jes
- Stomen 100 15 - 20
Risotto 1:2 zonder gaat-
jes
- Stomen 100 30 - 35
Groene linzen 1:2 zonder gaat-
jes
- Stomen 100 35 - 50
Witte bonen, voorgeweekt 1:2 zonder gaat-
jes
- Stomen 100 65 - 75
Couscous 1:1 zonder gaat-
jes
- Stomen 100 6 - 10
Spelt, grof gemalen 1:2,5 zonder gaat-
jes
- Stomen 100 15 - 20
Gierst, heel 1:2,5 zonder gaat-
jes
- Stomen 100 25 - 35
Tarwe, heel 1:1 zonder gaat-
jes
- Stomen 100 60 - 70
Balletjes - met gaatjes +
zonder gaat-
jes
3
1
Stomen 95 20 - 25
Levensmiddelen Hoeveelheid Toebehoren Hoogte Verwar-
mingsme-
thode
Tempera-
tuur in °C
Bereidings-
tijd in min.
Kipfilet per 0,15 kg zonder gaat-
jes
2 Stomen 100 15 - 25
Eendenborst* per 0,35 kg zonder gaat-
jes
2 Stomen 100 12 - 18
* vooraf aanbraden en in folie wikkelen
Levensmiddelen Hoeveelheid Toebehoren Hoogte Verwar-
mingsme-
thode
Tempera-
tuur in °C
Bereidings-
tijd in min.
Dunne rosbief, medium, medium* 1 kg zonder gaat-
jes
2 Stomen 100 25 - 35
Dikke rosbief, medium* 1 kg met gaatjes +
zonder gaat-
jes
3
1
Stomen 100 30 - 40
* vooraf aanbraden en in folie wikkelen
Levensmiddel Hoeveelheid Accessoires Hoogte Verwar-
mingsme-
thode
Tempera-
tuur in °C
Bereidings-
tijd in min.
Varkensfricandeau 0,5 kg zonder gaat-
jes
2 Stomen 100 16 - 20
Varkensmedaillons* ca. 3 cm dik zonder gaat-
jes
2 Stomen 100 10 - 12
Casselerrib in plakken zonder gaat-
jes
2 Stomen 100 15 - 20
* vooraf aanbraden en in folie wikkelen
Levensmiddel Verhouding Accessoires Hoogte Verwar-
mingsme-
thode
Tempera-
tuur in °C
Bereidings-
tijd in min.
26


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