50248
16
Zoom out
Zoom in
Previous page
1/83
Next page
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


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for ATAG OX6211 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of ATAG OX6211 in the language / languages: German, Dutch, French as an attachment in your email.

The manual is 1,57 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of ATAG OX6211

ATAG OX6211 User Manual - Dutch, French - 76 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info