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Tabel met bereidingstijden
B
ereidingstijden zijn bij benadering en kunnen veranderen,
afhankelijk van de omvang van het voedsel, de ruimte ertussen,
de hoeveelheid ervan, individuele voorkeur of de gangbare
netspanning.
Vlees – Gevogelte
Vis – Schaaldieren
Voorbereiding
Soort
Hoeveelheid Bereidingstijd
Aanbevelingen
Kippenborst
(zonder bot)
Vers en heel
350 g
20 min
2 kippenborstjes in een stoommandje
Kleine
stukjes
450 g
17 min
Kip drumsticks
Vers en heel
2
36 min
Kalkoenschnitzel
Dun
600 g
24 min
Varkensfilet
Vers
700 g
38 min
Snij in plakken van 1 cm dik
Lamsbiefstuk
Vers
500 g
14 min
Frankfurters
Vers
10
10 min
Voorbereiding
Soort
Hoeveelheid Bereidingstijd
Aanbevelingen
Dunne visfilet
(kabeljauw,
schelvis, schol,
tong, zalm…)
Vers
450 g
15 min
Diepvries
370 g
18 min
Vissteaks
(kabeljauw,
schelvis, schol,
tong, zalm…)
Vers
400 g
15 min
Hele vis (forel,
zalmforel,
zeebaars)
Vers
600 g
25 min
Mosselen
Vers
1 kg
20 min
Garnalen
Vers
200 g
5 min
Sint-
jakobsschelpen
Vers
100 g
5 min
Gebruik ovenhandschoenen bij
het beetpakken van de
mandjes tijdens de
bereidingstijd.
TEFAL400_NoticeVitaCuisine_8L_NC00015055_TEAL400_NoticeVitacuisine_GB 01/02/10 14:58 Page14
8


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