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Tabel automatische programma’s
VLEES (01 - 04)
VIS (05 - 08)
GROENTEN (09 - 12)
Subtype Functie
%
Stoom
Gewicht
(g)
Niveau
Temp.
(°C)
Tijd
(minuten)
01 Varkensgebraad
+
50 1000 2 180 95
02 Kalfsgebraad
+
40 1000 2 170 70
03 Geroosterde hele kip
+
50 1000 2 200 40
04 Geroosterde hele eend
+
30 2000 2 150 120
Subtype Functie
%
Stoom
Gewicht
(g)
Niveau
Temp.
(°C)
Tijd
(minuten)
05
Kabeljauwfilet (dikke stukken van
circa 150 g)
100 200 2 +1 100 6
06
Zalmfilet (middelmatig dikke stukken
van circa 150 g)
100 200 2 +1 100 5
07 Garnalen
100 500 2 +1 90 5
08 Hele vis
+
70 500 2 +1 200 25
Subtype Functie
%
Stoom
Gewicht
(g)
Niveau
Temp.
(°C)
Tijd
(minuten)
09 Wortelen (plakjes van circa 3 cm dik)
100 500 2 +1 100 6
10
Aardappelen (Ø 4-5 cm gesneden in
4-6 stukken)
100 500 2 +1 100 25
11 Bloemkool (in stukken)
100 500 2 +1 100 12
12 Asperges (heel)
100 500 2 +1 100 6
34


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