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ACCESSOIRES
Rooster
Ovenschaal of taartvorm
op het rooster
Opvangbak / Bakplaat
of ovenschaal op rooster
Druipplaat / Ovenschaal
Opvangbak met
500 ml water
PURE STOOM
Recept
Voorver-
warmen
Temperatuur (°C)
Bereidingstijd
(Min.)
Niveau en Accessoires
Verse groenten (heel) - 100 30 - 80
2
1
Verse groenten (stukken) - 100 15 - 40
2
1
Bevroren groenten - 100 20 - 40
2
1
Hele vis - 90 40 - 50
2
1
Visfilets - 90 20 - 30
2
1
Kipfilets - 100 15 - 50
2
1
Eieren - 100 10 - 30
2
1
Fruit (heel) - 100 15 - 45
2
1
Fruit (stukken) - 100 10 - 30
2
1
HETELUCHT + STOOM
Recept Stoomniveau
Voorver-
warmen
Temperatuur (°C)
Bereidingstijd
(Min.)
Niveau en Accessoires
Shortbread / Koekjes
LAAG - 140 - 150 35 - 55
3
LAAG - 140 30 - 50
4
1
LAAG - 140 40 - 60
5
3
1
Klein gebak / Muffin
LAAG - 160 - 170 30 - 40
3
LAAG - 150 30 - 50
4
1
LAAG - 150 40 - 60
5
3
1
Luchtig gebak LAAG - 170 - 180 40 - 60
2
Luchtige cake LAAG - 160 - 170 30 - 40
2
Focaccia LAAG - 200 - 220 20 - 40
3
Heel brood LAAG - 170 - 180 70 - 100
3
Broodjes LAAG - 200 - 220 30 - 50
3
Baguette LAAG - 200 - 220 30 - 50
3
Gebakken aardappelen MEDIUM - 200 - 220 50 - 70
3
Kalfsvlees / rundvlees / varkensvlees 1 kg MEDIUM - 180 - 200 60 - 100
3
Kalfsvlees / rundvlees / varkensvlees (stukken) MEDIUM - 160 - 180 60 - 80
3
Rosbief rosé 1 kg MEDIUM - 200 - 220 40 - 50
3
Rosbief rosé 2 kg MEDIUM - 200 55 - 65
3
Lamsbout MEDIUM - 180 - 200 65 - 75
3
Gestoofde varkensschenkel MEDIUM - 160 - 180 85 - 100
3
Kip / parelhoen / eend 1 - 1,5 kg MEDIUM - 200 - 220 50 - 70
3
Kip / parelhoen / eend (stukken) MEDIUM - 200 - 220 55 - 65
3
Gevulde groenten
(tomaten, courgettes, aubergines)
MEDIUM - 180 - 200 25 - 40
3
Visfilet HOOG - 180 - 200 15 - 30
3
21


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