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NL
Tips voor stoomgaren
Stoomgaren is één van de gezondste mogelijkhe-
den om levensmiddelen gaar te laten worden.
Niet alleen blijven de voedingsstoffen en de kleur
van de levensmiddelen zoveel mogelijk behou-
den, maar ook de natuurlijke smaak en de beet
zijn tongstrelend. Daardoor kunnen zout, vet of
kruiden spaarzaam worden gebruikt.
Stoomgaaropzetstukken gebruiken
Je kunt naar wens alleen het diepe stoomgaaropzet-
stuk3 of beide stoomgaaropzetstukken (2 en3) ge-
bruiken.
Het platte stoomgaaropzetstuk2 kan niet zonder
het diepe stoomgaaropzetstuk3 worden ge-
bruikt.
Menu's bereiden
Wanneer je een volledig menu wilt bereiden en
daarom beide stoomgaaropzetstukken boven el-
kaar gebruikt, let dan op het volgende:
- Vlees en vis dienen altijd in het onderste
stoomgaaropzetstuk3 gaar te worden ge-
maakt, zodat druppelende sappen niet
over de andere levensmiddelen lopen.
- het te garen levensmiddel met het grootste
gewicht dient, zo mogelijk, in het onderste
stoomgaaropzetstuk3 te worden gegaard.
70


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