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86
6.2 Granen
Voor 4 personen hebt u 250 g graanproduct
plus 500 ml vloeistof nodig. Als vloeistof
kunt u water of melk gebruiken. Rondkorrel-
rijst heeft een iets langere kooktijd dan lang-
korrelrijst.
Voeg pas na het koken zout of suiker toe.
Bij griesmeel hebt u 1 l melk en 250 g gries-
meel nodig - na het koken omroeren met
garde en laten nawellen.
Broccoli Normale stoom 35 - 45 100 °C in roosjes. Stronken zo nodig
verwijderen, omdat deze
wat harder blijven dan de
roosjes.
Venkel Normale stoom 25 - 30 100 °C gehalveerd
Worteltjes Normale stoom 20 - 30 100 °C in schijfjes
Koolrabi Normale stoom 15 - 25 100 °C in staafjes
Paprika Normale stoom 10 - 15 100 °C in reepjes
Spruitjes Normale stoom 25 - 30 100 °C
Gekookte
aardappelen
Normale stoom 30 - 45 100 °C in doppelsteentjes van
ongeveer 3 cm snijden en
licht zouten. De aangegeven
bereidingstijd geldt voor
ongeveer 300 g. Bij grotere
hoeveelheden moet de
bereidingstijd worden
verlengd.
Asperges Normale stoom 20 - 35 100 °C
Spinazie Normale stoom 7 - 10 100 °C alleen vers
Bleekselderij Normale stoom 25 - 30 100 °C
Courgettes Normale stoom 10 - 15 100 °C in schijfjes
Peultjes Normale stoom 10 - 15 100 °C
Etenswaren Functie Tijd in
minuten
Temperatuur Bijzonderheden
Etenswaren Functie Tijd in
minuten
Temperatuur Bijzonderheden
Rijst + vloeistof Normale stoom 25 - 30 100 °C hittebestendige schaal
gebruiken
Griesmeel +
vloeistof
Normale stoom 10 - 20 100 °C hittebestendige schaal
gebruiken
RP57458 Dampfgarer LB1 Seite 86 Montag, 27. August 1956 9:05 21
88


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