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28 NL/BE
Ingebruikname
Vis en
zeevruchten
Type Hoeveelheid Stoomtijd Opmerkingen
Mosselen vers 400 g 10 - 15 minuten gaartijd is afgelo-
pen wanneer de
schelpen volledig
geopend zijn
Oesters vers 6 stuks 15 - 20 minuten gaartijd is afgelo-
pen wanneer de
schelpen volledig
geopend zijn
Garnalen vers 400 g 10 - 15 minuten na de helft van
de stoomtijd
doorroeren
Tips:
- Vis is klaargestoomd zodra hij een ondoorzich-
tige kleur heeft gekregen.
- Bevroren vis kan zonder ontdooien worden
gestoomd wanneer de stukken vóór het stoom-
proces van elkaar gescheiden werden en de
gaartijd verlengd wordt.
- Voeg tijdens het stomen citroenpartjes en krui-
den aan de vis toe om de smaak te verfijnen.
Gevogelte Type Hoeveelheid Stoomtijd Opmerkingen
Kip borst, zonder bot 400 g 15 - 20 minuten huid vóór het sto-
men verwijderen
bout 400 g 20 - 30 minuten na het stomen
eventueel in de
oven (grilfunctie)
bruin laten worden
Vlees en worst-
jes
Typ Hoeveelheid Stoomtijd Opmerkingen
Rundvlees in schijven,
filetsteak of rosbief
250 g 10 - 15 minuten vet volledig verwij-
deren, gestoomd
rundvlees heeft
een vaste consis-
tentie
Lam kotelet,
met of zonder bot
4 koteletten 15 - 20 minuten vet volledig
verwijderen
Varkensvlees filet, lendesteak of
lendestukken
400 g of 4 stuks 10 - 15 minuten vet volledig
verwijderen
Worstjes
(voorgekookt)
Frankfurter 400 g 10 - 15 minuten velletje vóór het
stomen inprikken
knakworstjes 400 g ca. 15 minuten
58820_Dampfgarer_Content_LB2.indd 28 11.10.10 10:18
26


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