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8.3 Kooktijden vlees
Kies uitsluitend mager, zacht vlees,
waarvan u het vet volledig verwijdert.
De stukken vlees mogen niet te dik zijn.
Vlees dat voor grillen geschikt is, kan
ook goed worden gestoomd.
Het vet dat zich nog in het vlees be-
vindt, wordt bij het stomen verder gere-
duceerd.
Met name gevogelte moet volledig
gaar zijn gemaakt, om het gevaar voor
salmonellabesmetting te voorkomen.
Prik in worstjes gaatjes om openbar-
sten te voorkomen.
Voor rauwe worstjes is stoomkoken niet
geschikt. De worstjes moeten al ge-
kookt zijn (bijv. bockworst, Weense
worst).
Vlees Hoeveel-
heid Kooktijd Opmerkingen
Rundvlees 250 g 10 - 15 min. - in schijfjes, bijv. filetsteak, rosbief
Gehaktbal-
letjes 500 g 22 - 24 min. - van rundvlees of gemengd gehakt
Varkens-
vlees 400 g of
4stuks 10 - 15 min. - in schijfjes, bijv. filet, lende
Lam 4 stuks 15 - 20 min. - schijfjes, bijv. kotelet, filet
Worstjes 400 g 10 - 15 min. - alleen gekookte worstjes, bijv. frankfurters,
knakworsten, bockworsten, hotdogs etc.
- voor het stoomkoken gaatjes in het vel prik-
ken
Kuikenborst 400 g 15 - 20 min. - vel verwijderen vóór het stoomkoken
- vlees moet beslist goed gaar worden
Kuikenbou-
ten 2 stuks 20 - 30 min. - vlees moet beslist goed gaar worden
- na het stoomkoken evt. onder de grill bruin
laten worden
__340677_2004_Dampfgarer_B8.book Seite 83 Montag, 22. Juni 2020 1:29 13
85


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