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| 5 / BESCHRIJVING VAN DE FUNCTIES |
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| FUNCTIES |
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| BAKKEN |
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| VOORBEELDEN VAN BEREIDING |
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| Temperatuur |
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| °C |
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| Meest gebruikte bereiding |
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| 100 |
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| Groenten en vlees |
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| door stomen |
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| Voor de bereiding van |
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| 85 |
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| Hele en kwetsbare vis (forel) |
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| delicate etenswaren |
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| Het vruchtvlees blijft |
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| Bereiding van kwetsbare vis |
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| 75 |
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| smakelijk, |
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| het collageen verschijnt |
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| (filets van sardientjes, poon) |
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| niet |
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| Eieren; gevulde tomaten zonder |
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| 90 |
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| uitzakken. |
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| Voor de bereiding van |
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| Kaasgebakjes, pudding... |
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| delicate etenswaren, fruit, |
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| compotes |
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| Paté, lever van gevogelte. |
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| 95 |
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| Voorverwarming |
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| klaargerechten |
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| Gesmolten chocola, boter. |
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| 80 |
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| Zachtjes opwarmen |
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| Lauwwarme vruchten voor |
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| onmiddellijke consumptie |
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| Ontdooien van visfilet vóór het |
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| paneren. |
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| 55 |
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| Rode vruchten die koud moeten blijven |
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| Zachtjes ontdooien zonder |
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| (voor taarten en sauzen) |
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| koken |
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| Ontdooien van vlees vóór het grillen |
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| 60 |
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| (bijv: worstjes) |
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18
