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Gebruik van de combi-stoomfunctie (vervolg)
Combi stomen
Het gerecht wordt bereid met behulp van de verwarmingselementen, de ventilator
en de stoomfunctie. De stoomgeneratoren wekken stoom op die met regelmatige
tussenpozen in de ovenruimte wordt gespoten.
De bakplaat of het ovenrooster wordt meestal op
niveau
geplaatst.
Kooktabel
Gebruik de instellingen en bereidingstijden in onderstaande tabel als richtlijnen voor het
bakken en braden. Vul voor het stomen altijd het waterreservoir met vers water tot de
markering ‘max’.
Gerecht Combi stomen (°C ) Accessoires (niveau) Tijd (min.)
Bladerdeegzoutje
(reepjes bladerdeeg
met geraspte kaas)
200 °C Bakplaat (1) 15-20
Zelfgemaakt brood
180 °C
(voorverwarmen)
Ovenrooster (1) 30-35
Groente gratin /
aardappel gratin
170-180 °C Ovenrooster (1) 35-50
Varkensrollade (me-
dium/doorbakken)
(1.0 kg)
fase 1:
200 °C met convectie
oven
fase 2:
170 °C met combi
stomen
Bakplaat met inzetrooster
(1)
fase 1:
25-35
fase 2:
25-35
Vis in de oven 200 °C
Stoomovenbakblik zonder
gaten (4/5)
18-22
Croissants (kant en
klaar croissantdeeg)
180 °C Ovenrooster (1) 17-23
21


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