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Tabel pauze-stoomgaren
Garen op meerdere inzetniveaus
Soort product
Pauze-stoomgaren (max. 250 ml water toevoe-
gen)
Temperatuur in
°C
Tijd in min. Inzetniveaus
Opwarmen van menu 6 borden Ø 24 cm 110 15-20 2 en 4
Gebraden varkensvlees 1000 g 180 90-100 2
Rundvlees 1000 g 180 90-100 2
Gebraden kalfsvlees 1000 g 180 80-90 2
Leverkaas, rauw 500 g 180 30-40 2
Weense worstjes/witte worsten 85 15-20 2
Casselerrib 600-1000 g (2 uur in water
leggen)
180 60-70 2
Kip 1000 g 200 45-55 2
Eend 1500-2000 g 180 60-75 2
Gans 3000 g 170 130-170 1
Visfilets 90 20-30 2
Aardappelgratin, aardappelgratin met bie-
slook
190 40-50 2
Pastaschotel 180 35-45 2
Lasagne 180 45-50 2
Diverse broodjes 500-1000 g 180-190 50-60 2
Broodjes 40-60 g 210-220 20-25 3
Vers gebakken broodjes 30-40 g 220 10-15 3
Vers gebakken broodjes 30-40 g TK 220 10-15 3
Vers gebakken baguettes 40-50 g 200 10-15 3
Vers gebakken baguettes 40-50 g TK 200 10-15 3
Hele braadstukken voor het opwarmen in stukken snijden. De opgegeven tijden en tempe-
raturen zijn richtwaarden en kunnen variëren afhankelijk van de grootte en hoeveelheid.
Bakken
Ovenfunctie: Multi Hetelucht of Vochtige Hetelucht
Bakvormen
Voor Multi Hetelucht
of Vochtige Hetelucht zijn ook vormen van licht metaal
geschikt.
Inzetniveaus
Bakken met vochtige Hetelucht
is op één niveau mogelijk.
Met Multi Hetelucht
kunt u op maximaal 2 bakplaten tegelijk bakken:
26
Tips, tabellen en adviezen
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