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De etenswaren mogen niet worden ingevroren met de schelpen. Eiwit en eigeel moeten
afzonderlijk worden ingevroren of u moet ze goed mengen.
De smaak van bepaalde kruiden in bereide schotels (anijs, basilicum, waterkers, azijn,
assortiment van kruiden, gember, knoflook, ui, mosterd, thijm, marjolein, zwarte peper,
etc.) wijzigt en nemen een sterke smaak aan als ze lang worden bewaard. Om die reden
mag u slechts kleine hoeveelheden kruiden of het gewenste kruid toevoegen nadat de
etenswaren werden ontdooid.
De bewaartijd van etenswaren hangt af van het feit of olie werd gebruikt. Geschikte oliën
zijn margarine, kalfsvet, olijfolie en boter en de ongeschikte oln zijn indo-olie en
varkensvet.
Etenswaren in vloeibare vorm moeten in plastic bekers worden ingevroren en de andere
etenswaren moeten in plastic folie of zakjes worden ingevroren.
P r e p a r i n g ( A a n h e t
v o o r b e r e i d e n )
B e w a a r t i j d
( m a a n d e n )
In d e e ig e n v e r p a kk in g 2 - 3
In s c h ijf je s 6 - 8
In d e e ig e n v e r p a kk in g 6
Eiw it 1 0 - 1 2
3 0 g r is g e lijk a a n e e n
e ie r d o o ie r .
Eim e n g s e l ( E iw it-
e ig e e l)
Ee n b e e t je z o u t o f
s u ik e r w o r d t
to e g e v o e g d o m te
b e le tt e n d a t h e t
c o m p a c t w o r d t .
1 0
5 0 g r is g e lijk a a n e e n
e ie r d o o ie r .
Eig e e l
Ee n b e e t je z o u t o f
s u ik e r w o r d t
to e g e v o e g d o m te
b e le tt e n d a t h e t
c o m p a c t w o r d t .
8 - 1 0
2 0 g r is g e lijk a a n e e n
e ie r d o o ie r .
* Eieren
O p sl a g o m st a n d i g h e d e n
Z u iv e r e m e lk - in d e e ig e n
v e r p a kk in g
Z e k a n g e d u r e n d e e e n k o r te
p e r io d e in d e o r ig in e le
v e r p a k k in g w o r d e n g e la te n .
V o o r e e n la n g d u r ig e b e w a r in g
m o e t z e w o r d e n o p g e s la g e n in
In een afgesloten container
Z u i v e l p r o d u c t e n
G e b a k j e s
Pa k ( h o m o g e n is e r e n )
m e lk
K a a s - b e h a lv e w itt e
ka a s
B o te r , m a r g a r in e
Bewaartijd
(maanden)
Dooitijd bij
kamertemperatuur
Dooitijd in de oven (min.)
Brood 4-6 2-3
4-5 (220-225 °C)
Koekjes 3-6 1-1,5
5-8 (190-200 °C)
Gebak 1-3 2-3
5-10 (200-225 °C)
taart 1-1,5 3-4
5-8 (190-200 °C)
Fyllodeeg 2-3 1-1,5
5-8 (190-200 °C)
Pizza 2-3 2-4
15-20 (200 °C)
90


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