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Toepassingsvoorbeelden voor het koken
De gegevens in de volgende tabel dienen slechts als richtlijn.
Kook
stan
d
Kook-
proces
Geschikt voor Duur Aanwijzingen/tips
0 nawarmte, uit-stand
1
Warm
houden
Warm houden van
gare gerechten
Naar be-
hoefte
Afdekken
1-2
Smelten
Hollandaisesaus,
smelten van boter,
chocolade, gelatine
5-25 min.
Tussendoor omroe-
ren
Stollen
Schuimomelet,
bouillon met ei
10-40
min.
Met deksel berei-
den
2-3 Wellen
Wellen van rijst en
melkgerechten
Verhitten van kant-en-
klaargerechten
25-50
min.
Minimaal dubbele
hoeveelheid vloei-
stof aan de rijst toe-
voegen,
melkgerechten tus-
sendoor roeren
3-4
Stomen
Stoven
Stoven van groente,
vis
Vlees sudderen
20-45
min.
Bij groente weinig
vocht toevoegen
(een paar eetlepels)
4-5 Koken
Koken van aardappels
20-60
min.
Weinig vloeistof
gebruiken, bijvoor-
beeld: max.
¼ l wa-
ter per
750 g aardappels
Koken van grotere
hoeveelheden, een-
pansgerechten en
soep
60-150
min.
Tot 3 l vloeistof plus
ingrediënten
6-7
Zacht
braden
Schnitzel, cordon
bleu, karbonade, ge-
haktballen, braad-
worst, lever, roux,
eieren, omelets, olie-
bollen
Voortdu-
rend
bakken
Tussendoor keren
10


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