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Gerecht Temperatuur (°C) Tijd (min) Roosterhoogte
Pastaschotel 180 - 200 45 - 60 1
Lasagne 180 - 200 35 - 50 1
Groentegratin
1)
180 - 200 15 - 30 1
Stokbrood bedekt
met smeltkaas
1)
200 - 220 15 - 30 1
Zoete ovenschotels 180 - 200 40 - 60 1
Visschotels 180 - 200 40 - 60 1
Gevulde groente 180 - 200 40 - 60 1
1)
Oven voorverwarmen.
8.6 Braden
Gebruik hittebestendig servies om te
braden (lees de instructies van de
fabrikant).
Grote braadstukken kunt u direct in
de diepe braadpan braden (indien
aanwezig) 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
moeten krijgen, kunt u in de
braadschaal zonder deksel braden.
Wij raden u aan vlees en vis vanaf 1 kg
in het apparaat te bereiden.
Giet een beetje vloeistof in de
braadpan 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
gevogelte diverse keren tijdens het
braden met het eigen vleessap.
Hiermee bereikt u een beter
braadresultaat.
U kunt het apparaat ongeveer 10
minuten voor het einde van de
bereidingstijd uitschakelen om de
restwarmte te gebruiken.
8.7 Tabel braadstukken
Gebruik de functie Boven- en
onderwarmte.
Rundvlees
Gerecht Aantal Temperatuur
(°C)
Tijd (min) Roosterhoogte
Stoofvlees 1 - 1,5 kg 200 - 230 105 - 150 1
Rosbief of osse-
haas: rood
per cm dikte
230 - 250
1)
6 - 8 1
Rosbief of osse-
haas: medium
per cm dikte
220 - 230
1)
8 - 10 1
Rosbief of osse-
haas: gaar
per cm dikte
200 - 220
1)
10 - 12 1
1)
Oven voorverwarmen.
NEDERLANDS 15
15


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