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VLEES
(°C)
(min)
Kasseler, gepo-
cheerd
90 70 - 90
Kalfsvlees, Var-
kenshaas, 0,8 - 1,0
kg
90 80 - 90
Tafelspitz 99 110 - 120
EIEREN
(min)
Zachtgekookt ei 10 - 11
Middelhard gekookt ei 11 - 12
Hardgekookt ei 18 - 21
10.4 Hete lucht en Stoom na
elkaar
Als u functies combineert kunt u vlees,
groente en bijgerechten na elkaar
bereiden. Alle gerechten zijn klaar om
tegelijkertijd te worden geserveerd.
Om het voedsel eerst te braden, gebruik
de functie: Hete lucht .
Plaats de voorbereide groente en
bijgerechten op hittebestendig
kookgerei. Plaats samen met het
gebraad in de oven.
Start de functie: Stoom. Kook alles
samen tot het klaar is.
Laat de oven afkoelen tot een
temperatuur van ongeveer 80 °C. Open
de ovendeur op de eerste stand
gedurende 15 minuten om het apparaat
sneller te laten afkoelen.
Maximale waterhoeveelheid is 650 ml.
10.5 Hoge vochtigheid
Gebruik de eerste rekstand.
(°C)
(min)
Gebakken ei 90 - 110 15 - 30
Dunne visfilet 85 15 - 20
Kleine vis, tot 0,35
kg
90 20 - 30
Dikke visfilet 90 25 - 35
Hele vis, tot 1 kg 90 30 - 40
Custard, flan in in-
dividuele schotels
90 35 - 40
Terrine 90 40 - 50
Deegballen 120 - 130 40 - 50
10.6 Medium vochtigheid
Gebruik de eerste rekstand.
(°C) (min)
Gebakjes van
zoet gistdeeg
170 - 180 20 - 35
Broodjes 180 - 200 25 - 35
Geroosterde
visfilet
170 - 180 25 - 40
Zoet brood 160 - 170 30 - 45
Geroosterde vis 170 - 180 35 - 45
Zoete oven-
schotels
160 - 180 45 - 60
Verschillende
soorten brood,
0,5 - 1 kg
180 - 190 45 - 60
Spare Ribs 140 - 150 75 - 100
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