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27 NL/BE
Ingebruikname
Groente Type Hoeveelheid Stoomtijd Opmerkingen
Maïskolven vers,
aan het stuk
ca. 15 minuten na de helft van
de stoomtijd 180°
draaien
Bloemkool vers, in roosjes 400 g 15 - 20 minuten na de helft van
de stoomtijd
doorroeren
bevroren 400 g 20 - 25 minuten
Courgettes vers, in schijven 400 g 15 - 20 minuten na de helft van
de stoomtijd
doorroeren
Paddenstoelen vers 200 g 15 - 20 minuten na de helft van
de stoomtijd
doorroeren
Erwten bevroren 400 g 15 - 20 minuten na de helft van
de stoomtijd
doorroeren
Aardappelen geschild en klein
gesneden
900 g 25 - 30 minuten na de helft van
de stoomtijd
doorroeren
Nieuwe
aardappelen
vers, heel 400 g 30 - 35 minuten
Spinazie vers 250 g 10 - 15 minuten
bevroren 400 g 15 - 20 minuten
Tips:
- Verwijder dikke stronken van bloemkool, broc-
coli en koolgroenten.
- Stoom groen bladgroen zo kort mogelijk
omdat het snel kleur verliest.
- Het beste kookresultaat verkrijgt u wanneer u
de groente na het stomen zout en kruidt.
- Bevroren groenten hoeven vóór het stomen niet
te worden ontdooid.
Vis en
zeevruchten
Type Hoeveelheid Stoomtijd Opmerkingen
Kreeftstaarten vers 2 stuks 20 - 25 minuten vlees wordt
ondoorzichtig;
desgewenst
langer stomen
Visfilets bevroren 250 g 10 - 15 minuten
vers 250 g 10 - 15 minuten
Vis, dikke steaks zalm, kabeljauw 250 / 400 g 10 - 15 minuten
tonijn 400 g 15 - 20 minuten
58820_Dampfgarer_Content_LB2.indd 27 11.10.10 10:18
25


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