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Voorbeelden van kooktoepassingen
De gegevens in de volgende tabel dienen
slechts als richtlijn.
Kookstand Kookproces Geschikt voor Bereidingsduur Aanwijzingen/
tips
0 uit-stand
Warm houden Bereide gerechten
warmhouden
Naar behoefte Afdekken
1 - 2 Smelten Hollandaise saus,
boter smelten, cho-
colade, gelatine
5-25 min. Tussendoor om-
roeren
Stollen Luchtige omeletten,
gebakken eieren
10-40 min. Met deksel berei-
den
2-3 Zachtjes aan de
kook brengen op
lage temperatuur
Zachtjes aan de
kook brengen van
rijst en gerechten op
melkbasis Reeds
bereide gerechten
opwarmen
25-50 min. Voeg minstens
tweemaal zoveel
vloeistof toe als bij
rijst, melkgerechten
tijdens het bereiden
tussendoor roeren
3-4 Stomen Smoren Groenten stomen,
vis smoren vlees
20-45 min. Bij groente weinig
vocht toevoegen
(een paar eetlepels)
4-5 Koken Aardappelen sto-
men
20-60 min. Gebruik weinig
vloeistof, bijv.: max.
¼ l water voor 750
g aardappelen
Bereiden van grote-
re hoeveelheden le-
vensmiddelen,
stoofschotels en
soepen
60-150 min. Tot 3 l vloeistof plus
ingrediënten
6-7 Licht gebraden Gebraden kalfslap-
pen, kalfsvlees cor-
don bleu, rissoles,
sauzen, roux, eier-
en, pannenkoeken,
donuts
Gelijkmatig gebra-
den
Halverwege de be-
reidingstijd om-
draaien
7-8 Door-en-door ge-
braden
Opgebakken aard-
appelen, lendebief-
stukken, flädle (pan-
nenkoeken voor het
garneren van soep)
5-15 min. per pan Halverwege de be-
reidingstijd om-
draaien
9 Koken Schoeien
Frituren
Aan de kook brengen van grotere hoeveelheden water, pasta ko-
ken, aanbraden van vlees (goulash, stoofvlees), frituren van pata-
tes frites
Reiniging en onderhoud
Waarschuwing! Verbrandingsgevaar
door restwarmte.
Waarschuwing! Scherpe voorwerpen
en schurende reinigingsmaterialen
beschadigen het apparaat. Reinig met
water en afwasmiddel.
50 progress
50


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