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OVNFUNKTIONER
'HQQHRYQKDUEODQGWDQGHWI¡OJHQGHIXQNWLRQHU
1. Konventionel
'HQNRQYHQWLRQHOOHIXQNWLRQHULGHHOWLOEDJQLQJRJVWHJQLQJDIPDGYDUHUGHUHUDQEUDJWSn
samme rist. Der bruges både over- og undervarme til at holde ovnens temperatur.
9LDQEHIDOHUDWPDQIRUYDUPHURYQHQPHGGHQNRQYHQWLRQHOOHIXQNWLRQ
Madvare Rilleniveau Tilbehør Temperatur (°C) Tid (min.)
Frossen lasagne
(500-1000 g)
3 Rist 180-200 40-50
Hel fisk (f.eks. brasen)
(300-1000 g)
3-4 snit på hver side
DRYP OLIE
3/2 Rist / dyb
bageplade
240 15-20
Fiskefileter (500-1000 g)
3-4 snit på hver side
DRYP OLIE
3 Bageplade 200 13-20
Frosne koteletter
(350-1000 g)
hakkekød fyldt med skinke,
ost eller champignon
DRYP OLIE
3 Bageplade 200 25-35
Frosne koteletter af
hakkekød, gulerødder,
rødbeder eller kartofler
(350-1000 g)
DRYP OLIE
3 Bageplade 200 20-30
Svinekoteletter med ben
(500-1000 g)
DRYP OLIE, TILSÆT SALT
OG PEBER
3/2 Rist / dyb
bageplade
200 40-50
Bagt kartoffel (halveret)
(500-1000 g)
3 Bageplade 180-200 30-45
Frossen kødret fyldt med
champignon
(500-1000 g)
DRYP OLIE
3 Bageplade 180-200 40-50
Sukkerbrødskage (250-500 g) 2 Rist 160-180 20-30
Marmorkage (500-1000 g) 2 Rist 170-190 40-50
Gærkage på plade med frugt
og smulder
(1000-1500 g)
2 Bageplade 160-180 25-35
Muffins
(500-800 g)
2 Rist 190-200 25-30
29


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