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(°C) (min) Voorbeelden kg
160
25 - 35 Brioches
2
0,9
30 - 35 Jamtaart 1
15 - 25 Koekjes -
160 - 170 25 - 35 Muffins 2 -
160 - 170 50 - 60 Paradijstaart 2 1
180 50 - 70 Roomsoezen 2 -
Aanbevolen temperatuur voor: Voedselsensor
(°C)
Rosbief / Runderrib
Rauw 50 - 53
Medium 55 - 58
Bien cuit 65 - 70
Varkensvlees
Gebraden lende 70 - 80
Schouder 80 - 85
Worstjes 75 - 80
Kalfsvlees Kalfsgebraad 75 - 80
Gevogelte Kip, kalkoen 80 - 85
Lamsbout met been Rauw 65
Bien cuit 75 - 80
Voor de beste kookresultaten:
Ingrediënten moeten op ka-
mertemperatuur zijn.
De voedselsensor mag niet
worden gebruikt bij vloeiba-
re gerechten.
Tijdens het koken met de voe-
dingssensor in het gerecht
blijven en de stekker in de
aansluiting.
11.2 Warmelucht (vochtig) -
aanbevolen accessoires
Gebruik de donkere en niet-
reflecterende bakjes en schalen. Ze
nemen de warmte beter op dan licht en
reflecterend servies.
NEDERLANDS 21
21


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