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NL 29
GEBRUIK
Combi: Hetelucht + Stoomniveau 1, 2, 3
Neem de instellingen en tijden in deze tabel als richtlijn voor het bakken
en braden. Vul het waterreservoir altijd tot de markering ‘max’ met vers
water.
Gerecht Temperatuur Stoomniveau Tijd (min.) Accessoire (niveau)
Bladerdeegzoutje
(met geraspte kaas)
200 °C 1 15 - 20 Bakplaat (1)
Croissants (kant-en-
klaar croissantdeeg)
180 °C 1 17
- 23 Bakplaat (1)
Zelfgemaakt brood
180 °C
(voorverwarmen)
2 30 - 40 Ovenrooster (1)
Groentegratin/
aardappelgratin
160 -180 °C 2 35 - 50 Ovenrooster (2)
Runderbraadstuk,
1 kg half
doorbakken-
doorbakken
Fase 1: 150 °C
Fase 2: 150 °C
3
3
Fase 1: 50 - 60
Fase 2: 40 - 50
Ovenrooster (2)/
bakplaat (1)
Vis uit de oven 200 °C 3 20 - 25
Ovenrooster (2)/
bakplaat (1)
Hele kip
Fase 1: 210 °C
Fase 2: 210 °C
1
Fase 1: 30 - 40
Fase 2: 20 - 30
Ovenrooster (2)/
bakplaat (1)
Kipstukken
Fase 1: 210 °C
Fase 2: 210 °C
3
Fase 1: 20 - 30
Fase 2: 20 - 30
Ovenrooster (2)/
bakplaat (1)
Voorverwarmen wordt aanbevolen.
Tussen fase 1 en fase 2 wordt omdraaien van het gerecht
aanbevolen.
Wanneer de ovendeur wordt geopend tijdens de bereiding dan
stopt het proces. De bereiding gaat verder als de deur wordt
gesloten.
29


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