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69
LINZEN +
VLOEISTOF
200G 375 ML 100 20-50 ROOSTER 2
RIJST +
VLOEISTOF
200G +250 ML 100 25-40 ROOSTER 2
10.5. Groenten
GROENTEN
TEMPERATUUR
(ºC)
TIJD (MIN) BAK NIVEAU
AUBERGINE
IN PLAKKEN
100 15-20 GEPERFOREERD 2
BONEN
100 35-45 GEPERFOREERD 2
BROCCOLI
ROOSJES MET
STEEL
100 25-30 GEPERFOREERD 2
BROCCOLI
ROOSJES
ZONDER STEEL
100 15-20 GEPERFOREERD 2
BLOEMKOOL
ROOSJES
100 25-30 GEPERFOREERD 2
BLOEMKOOL
HEEL
100 40-45 GEPERFOREERD 1
ERWTEN
100 30-35 GEPERFOREERD 2
VENKEL
IN REEPJES
100 15-20 GEPERFOREERD 2
VENKEL
IN TWEEËN
GESNEDEN
100 20-30 GEPERFOREERD 2
AARDAPPELS
MET SCHIL
HEEL, ERG
KLEIN
100 20-25 GEPERFOREERD 2
AARDAPPELS
MET SCHIL
HEEL, ERG
GROOT
100 45-50 GEPERFOREERD 2
AARDAPPELS
ZONDER SCHIL
IN STUKKEN
100 20-25 GEPERFOREERD 2
RAAP
IN REPEN
100 20-25 GEPERFOREERD 2
PEULEN
100 15-20 GEPERFOREERD 2
WORTELEN
IN PLAKKEN
100 25-30 GEPERFOREERD 2
MAÏSKOLVEN
100 50-60 GEPERFOREERD 2
PAPRIKA
IN REEPJES
100 12-15 GEPERFOREERD 2
CAYENNEPEPE
R
100 12-15 GEPERFOREERD 2
CHAMPIGNONS
IN PARTJES
100 12-15 GEPERFOREERD 2
PREI
IN PLAKKEN
100 10-12 GEPERFOREERD 2
SPRUITJES
100 25-35 GEPERFOREERD 2
SELDERIE
IN REEPJES
100 15-20 GEPERFOREERD 2
ASPERGES
100 20-35 GEPERFOREERD 2
SPINAZIE
100 12-15 GEPERFOREERD 2
SELDERIESTEL
EN
100 25-30 GEPERFOREERD 2
COURGETTE
IN PLAKKEN
100 12-18 GEPERFOREERD 2
31


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