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LAMSBOUT
Ingrediënten voor 4/6 porties
Was de lamsbout en snijd overtollig vet weg.
Snijd de knofl ook in stukjes en steek deze in
het vlees. Wrijf het vlees in met zout en peper.
Leg het vlees rechtstreeks op de met bakpapier
beklede opvangbak.
Plaats de opvangbak op het derde niveau.
Kies uit het menu “RECEPTEN” de categorie
“VLEES” en daarna het recept “LAMSBOUT”
en bevestig uw keuze.
Opmerkingen
__________________________________________
Voorbereiding: 20 min
Bereiding*: 60-70 min
Aanbevolen schaal:
bijgeleverde opvangbak of bakplaat
Suggesties en variaties:
Laat het vlees na het braden minimaal
tien minuten rusten, afgedekt met een
stuk bakpapier, zodat de vleessappen
goed verdeeld worden.
De bout kan worden ontbeend door het
voorste stuk van het bot te verwijderen.
Na het braden kan de lamsbout worden
ingesmeerd met mosterd. Laat hem dan
nog enkele minuten in de nog warme
oven staan.
111
VLEES
1 lamsbout van ongeveer 2 kg
2 teentjes knofl ook
zout, peper
*De optimale bereidingstijd wordt automatisch
bepaald door de geselecteerde functie
(Auto sensor RECEPTEN)
113


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Others manual(s) of Bauknecht BCTMS 9100 IXL

Bauknecht BCTMS 9100 IXL User Manual - English - 25 pages

Bauknecht BCTMS 9100 IXL User Manual - German - 26 pages

Bauknecht BCTMS 9100 IXL User Manual - Dutch - 25 pages

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Bauknecht BCTMS 9100 IXL Installation Guide - All languages - 2 pages


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