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Gerecht Accessoires / vor-
men
Hoogte Verwar-
mingsme-
thode
→Pagina8
Temperatuur in
°C
Stoomin-
tensiteit
Tijdsduur in
min.
Gebraden varkensvlees
zonder zwoerd, bijv. hals-
stuk, 1,5kg
Open vorm 2 180 - 190 - 110 - 130
Gebraden varkensvlees
zonder zwoerd, bijv. hals-
stuk, 1,5kg
Open vorm 2 190 - 200 - 120 - 140
Gebraden varkensvlees
met zwoerd, bijv. schou-
derstuk, 2kg
Open vorm 2 1.
2.
3.
1. 100
2. 170-180
3. 200-210
uit
Gering
uit
1. 25-30
2. 60-75
3. 20-25
Runderfilet, medium,
1kg
Rooster 2 210 - 220 - 40 - 50
Runderfilet, medium,
1kg
Open vorm 2 190 - 200 Gering 50 - 60
Gestoofd rundvlees,
1,5kg
Gesloten vorm 2 200 - 220 - 130 - 160
Gestoofd rundvlees,
1,5kg 2
Open vorm 2 1.
2.
1. 150
2. 130
Sterk
Gemid-
deld
1. 30
2. 120-150
Gestoofd rundvlees,
1,5kg
Gesloten vorm 2 200 - 220 - 140 - 160
Rosbief, medium, 1,5kg Rooster 2 220 - 230 - 60 - 70
Rosbief, medium, 1,5kg Open vorm 2 190 - 200 Gering 65 - 80
Burger, 3-4cm hoog Rooster 4 3 - 25 - 30
Lamsbout zonder been,
medium, 1,5kg
Open vorm 2 170 - 190 - 50 - 80
Lamsbout zonder been,
medium, 1,5kg
Open vorm 2 170 - 180 Gering 80 - 90
Vis, gegrild, heel 300g,
bijv. forel
Rooster 2 170 - 190 - 20 - 30
Vis, gebraden, heel
300g, bijv. forel
Braadslede 2 1.
2.
1. 170-180
2. 160-170
Gering
uit
1. 15-20
2. 5-10
Vis, gestoomd, heel
300g, bijv. forel
Stoombak 3 80 - 90 - 15 - 25
Visfilet, ongepaneerd, ge-
stoomd
Stoombak 3 80 - 100 - 10 - 16
Bloemkool, heel, stomen Stoombak 3 100 - 25 - 35
Wortelen in plakjes sto-
men
Stoombak 3 100 - 10 - 20
Spinazie stomen Stoombak 3 100 - 2 - 3
Aardappels in de schil,
heel
Stoombak 3 100 - 35 - 45
Rijst met lange korrel,
1:1,5
Vlakke vorm 3 100 - 20 - 30
Eieren, hardgekookt Stoombak 3 100 - 10 - 12
1Het apparaat voorverwarmen.
2Giet aan het begin ca. 100 ml vloeistof in de vorm. De watertank moet tijdens het gebruik worden nagevuld.
Dessert
Crème caramel of Crème brûlée maken
1. Maak de massa voor de crème volgens uw recept.
2. Vul de vormpjes tot 2-3cm hoog met het mengsel.
3. Plaats de vormpjes in de stoombak met gaatjes,
maat XL.
4. Dek levensmiddelen die gewoonlijk au-bain-marie
worden bereid met folie af, bijv. met vershoudfolie.
5. Stel het apparaat in overeenkomstig het instelad-
vies.
6. Verleng de bereidingstijd bij vormpjes van zeer dik
materiaal.
43


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