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11.6. Knoedels
KNOEDELS TEMPERATUUR (ºC) TIJD (MIN) BAK NIVEAU
ZOETE KNOEDEL 100 20-30
NIET-
GEPERFOREERD
2
ZOETE GISTKNOEDEL 100 15-20
NIET-
GEPERFOREERD
2
GISTKNOEDEL 100 15-25
NIET-
GEPERFOREERD
2
BROODKNOEDEL 100 20-25
NIET-
GEPERFOREERD
2
SERVETKNOEDEL 100 25-30
NIET-
GEPERFOREERD
2
11.7. Nagerechten
NAGERECHTEN HOEVEELHEID
TEMPERATUUR
(ºC)
TIJD
(MIN)
BAK NIVEAU
STOOFAPPELTJE
S
500-1.500 G 100 15-25
NIET-
GEPERFOREER
D
2
STOOFPEERTJE
S
500-1.500 G 100 25-30
NIET-
GEPERFOREER
D
2
CRÈME BRÛLÉE 80 20-25 ROOSTER 2
CARAMELCRÈME
80 25-30 ROOSTER 2
YOGHURT 40 4-6 UUR ROOSTER 2
GESTOOFDE
PERZIKEN
500-1.500 G 100 15-20
NIET-
GEPERFOREER
D
2
11.8. Fruit
(Steriliseren/Inkoken)
FRUIT HOEVEELHEID
TEMPERATUUR
(ºC)
TIJD
(MIN)
BAK NIVEAU
PEER 4-6 1L GLAZEN 100 30-35 ROOSTER 1
KERSEN 4-6 1L GLAZEN 80 30-35 ROOSTER 1
PERZIK 4-6 1L GLAZEN 80 30-35 ROOSTER 1
PRUIMEN 4-6 1L GLAZEN 80 30-35 ROOSTER 1
11.9. Opwarmen
OPWARMEN HOEVEELHEID
TEMPERATUUR
(ºC)
TIJD (MIN) BAK NIVEAU
GERECHTEN OP BORD 1-2 100 12-15 ROOSTER 2
GERECHTEN OP BORD 3-4 100 15-20 ROOSTER 2
KANT-EN-KLARE
MAALTIJDEN
100 15-20 ROOSTER 2
11.10. Blancheren
GROENTEN HOEVEELHEID
TEMPERATUUR
(ºC)
TIJD
(MIN)
BAK NIVEAU
BIJV. BONEN, PREI 100 10-12 GEPERFOREERD 2
BOERENKOOL 1000-2.000 G 100 12-16 GEPERFOREERD 2
SAVOOIEKOOL 10-20 100 12-15 GEPERFOREERD 2
WITTE KOOL, HEEL 2000-2500 G 100 30-45 GEPERFOREERD 1
TOMAAT, GEPELD 80 12 ROOSTER 2
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