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16 ATAG
Kooktabellen
Bereiding met turbo-hetelucht
Tijden zijn exclusief voorverwarmen. De lege oven moet altijd 10 minuten
worden voorverwarmd.
GEBAK
Schuimtaart 2 (1 en 3)* 160 45-60 In cakevorm
Zandkoekdeeg 2 (1 en 3)* 160 20-30 In cakevorm
Kwarktaart 2 165 60-80 In cakevorm
Appeltaart (appelgebak) 2l (1 en 3)* 160 90-120 In cakevorm
Strudel 2 160 60-80 Op bakplaat
Jamtaart 2 (1 en 3)* 180 40-45 In cakevorm
Fruitcake 2 150 60-70 In cakevorm
Biscuitgebak 2 (1 en 3)* 165 30-40 In cakevorm
Kerstcake 2 150 120-150 In cakevorm
Pruimentaart 2 160 50-60 In broodvorm
Kleine cake 2 160 20-35 Op bakplaat
Koekjes 2 (1 en 3)* 150 20-30 Op bakplaat
Schuimpjes 2 (1 en 3)* 150 60-90 Op bakplaat
Koffiebroodjes 2 190 12~20 Op bakplaat
Vruchtentaartje: Soesjes 2 (1 en 3)* 170 25-35 Op bakplaat
Taartjes 2 170 45-70 In cakevorm
BROOD EN PIZZA
Wit brood 2 185 60-70
Roggebrood 1 180 30-45 In broodvorm
Broodjes 2 (1 en 3)* 175 25-40 Op bakplaat
Pizza 2 200 20-30 Op bakplaat
HARTIGE TAARTEN
en GEVULDE PASTA
Hartige taart 2 (1 en 3)* 175 40-50 In bakvorm
Groentetaart 2 (1 en 3)* 175 45-60 In bakvorm
Quiche 1 190 30-40 In bakvorm
Lasagne 2 200 25-35 In bakvorm
Cannelloni 2 200 25-35 In bakvorm
VLEES
Rundvlees 2 175 50-70 Op rooster
Varkensvlees 2 175 100-130 Op rooster
Kalfsvlees 2 175 90-120 Op rooster
Rosbief
rood 2 200 50-60 Op rooster
medium 2 200 60-70 Op rooster
doorbakken 2 200 70-80 Op rooster
Varkensbraadstuk 2 170 120-150 met zwoerd
Varkensschenkel 2 160 100-120 2 stuks
Lam 2 175 110-130 Bout
Kip 2 200 70-85 Heel
Kalkoen 2 160 210-240 Heel
Eend 2 220 120-150 Heel
Gans
1 160 150-200 Heel
Konijn 2 175 60-80 In stukken
Haas 2 175 150-200 In stukken
Fazant 2 175 90-120 Heel
Gehaktbrood 2 170 tot.150 in broodvorm
Vis
Forel/zeebrasem 2 (1 en 3)* 175 40-55 3-4 vissen
Tonijn/zalm 2 (1 en 3)* 175 35-60 4-6 filets
GERECHT
Turbo-hetelucht
temp.
°C
Bereidingstijd
in minuten
OPMERKINGEN
De aangegeven temperaturen zijn richtlijnen. Misschien moeten de temperaturen aangepast
worden aan persoonlijke wensen.
(
*
)
Als u gelijktijdig meer dan een gerecht wilt bereiden, adviseren wij u deze op de tussen haakjes
aangegeven inzetniveaus te plaatsen.
Niveau
4
3
2
1
16


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