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Verwarmings-
soort
Plaathoogte Temperatuur °C Tijd (min.)
Pizza (met uiteen-
lopende garne-
ring)
2 180 - 200 20 - 30
Taarten 1 180 - 200 40 - 55
Spinazietaart 1 160 - 180 45 - 60
Quiche Lorraine 1 170 - 190 45 - 55
Zwitserse flan 1 170 - 190 45 - 55
Appeltaart, be-
dekt
1 150 - 170 50 - 60
Groentetaart 1 160 - 180 50 - 60
Ongedesemd
brood
2
230 - 250
1)
10 - 20
Bladerdeegtaart
2
160 - 180
1)
45 - 55
Flammekuchen
(pizza-achtig ge-
recht uit de Elzas)
2
230 - 250
1)
12 - 20
Piroggen (Russi-
sche variant op
calzone)
2
180 - 200
1)
15 - 25
1)
Oven voorverwarmen.
2)
Gebruik de braadpan.
11.8 Braden
Gebruik hittebestendig servies om te
braden (lees de instructies van de fa-
brikant).
Grote braadstukken kunt u direct in de
diepe braadpan braden (indien aan-
wezig) of op een rooster boven de
braadpan.
Braad mager vlees in een braadpan
met deksel. Op die manier blijft het
vlees sappiger.
Alle soorten vlees die een korst moe-
ten krijgen, kunt u in de braadschaal
zonder deksel braden.
Wij raden u aan vlees en vis vanaf 1 kg
in de oven te bereiden.
Giet een beetje vloeistof in de braad-
pan om het aanbranden van vleessap
of vet te voorkomen.
Indien nodig het braadstuk (na 1/2 -
2/3 van de gaartijd) keren.
Besprenkel grote braadstukken en ge-
vogelte diverse keren tijdens het bra-
den met het eigen vleessap. Hiermee
bereikt u een beter braadresultaat.
U kunt het apparaat ongeveer 10 mi-
nuten voor het einde van de berei-
dingstijd uitschakelen om de rest-
warmte te gebruiken.
NEDERLANDS 29
29


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