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Diepvriesproducten
Houd u aan de opgaven van de fabrikant op de
verpakking.
De opgegeven bereidingstijden gelden voor gerechten
die in de onverwarmde binnenruimte worden geplaatst.
Testgerechten
Deze tabellen zijn gemaakt voor onderzoeksinstituten
om het controleren en testen van verschillende
apparaten te vergemakkelijken.
Testgerechten volgens de norm EN 60350-1.
Steenvruchten Inmaakpotten van 1liter 2 Stomen 100 25 - 30
Pitvruchten Inmaakpotten van 1liter 2 Stomen 100 25 - 30
Levensmiddelen Toebehoren Hoogte Verwar-
mingsme-
thode
Tempera-
tuur in °C
Bereidings-
tijd in min.
Levensmiddel Toebehoren Hoogte Verwar-
mingsme-
thode
Tempera-
tuur in °C
Bereidings-
tijd in min.
Deegwaren, vers, gekoeld* zonder gaatjes 2 Stomen 100 5- 10
Forel met gaatjes +
zonder gaatjes
3
1
Stomen 80- 100 20- 25
Zalmfilet met gaatjes +
zonder gaatjes
3
1
Stomen 80- 100 20- 25
Broccoli met gaatjes +
zonder gaatjes
3
1
Stomen 100 6- 10
Bloemkool met gaatjes +
zonder gaatjes
3
1
Stomen 100 5- 8
Bonen met gaatjes +
zonder gaatjes
3
1
Stomen 100 6- 10
Erwten met gaatjes +
zonder gaatjes
3
1
Stomen 100 5- 12
Wortelen met gaatjes +
zonder gaatjes
3
1
Stomen 100 4- 6
Gemengde groente met gaatjes +
zonder gaatjes
3
1
Stomen 100 6- 10
Spruitjes met gaatjes +
zonder gaatjes
3
1
Stomen 100 5- 10
* wat vloeistof toevoegen
Levensmiddel Toebehoren Hoogte Verwar-
mingsme-
thode
Tempera-
tuur in °C
Bereidings-
tijd in min.
Broccoli
(stoomverdeling)
met gaatjes +
zonder gaatjes
3
1
Stomen 100 7- 9
Broccoli
(stoomtoevoer)
met gaatjes +
zonder gaatjes
3
1
Stomen 100 7- 9
Erwten*
(maximale belading)
met gaatjes +
zonder gaatjes
3
1
Stomen 100 5- 12
* 2,0kg erwten gelijkmatig verdelen in de bak.
35


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