BB&3( 6RXV 9LGHB%ERRN 6HLWH 0RQWDJ -XOL
Inhoud
1. Overzicht .....................................................................................61
2. Correct gebruik ............................................................................62
4. Levering ......................................................................................64
5. Sous-vide!? ..................................................................................65
5.1
Wat is sous-vide?............................................................................. 65
5.2
5.3
5.4
6. Ingebruikname ............................................................................66
6.1
Uitpakken ....................................................................................... 66
6.2
Voorbereiding ................................................................................. 66
7.1
Zak inleggen ................................................................................... 67
7.2
Programma starten ........................................................................... 68
8. Tips en trucs ................................................................................69
8.1
8.2
8.3
Achteraf garen ................................................................................ 69
8.4
Tips ................................................................................................ 69
9. Gaartijden ...................................................................................70
9.1
9.2
Gaartabel ....................................................................................... 71
10. Recepten ......................................................................................72
10.1 Runderfilet....................................................................................... 72
10.2 Rosbief ........................................................................................... 72
10.3 Lamsribstuk ..................................................................................... 72
10.5 Asperges ........................................................................................ 73
10.7 Zalm .............................................................................................. 73
11. Reinigen ......................................................................................74
12. Weggooien ..................................................................................75
60
NL