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NL
Braden en koken
Tabellen en suggesties – Vlees en gebak bereiden
Magnetron / Hete lucht
Voedsel
Hoeveelheid
(g)
Vermogen
(Watt)
Temperatuur
ºC
Tijd
(min)
Doorwarm
tijd (min)
Aanwijzingen
Rosbief 1000-1500 400 200 30-40 20
Serviesgoed zonder
deksel, 1x omkeren
Varkenshaas/
Koteletten of
beenvlees
Gebraden
varkensvlees
800-1000 200 180-190 50-60 20
Serviesgoed zonder
deksel, 1x omkeren
Hele kip 1000/1200 400 200 30-40 10
Serviesgoed zonder
deksel. Borstkant naar
beneden plaatsen. 1x
omkeren.
Stukken kip 500-1000 400 200 25-35 10
Serviesgoed zonder
deksel. Stukken met vel
naar beneden plaatsen.
1x omkeren.
Gebraden
kalfsvlees
1500/2000 200 180 60-65 20
Serviesgoed met deksel,
1-2x omkeren, ga na het
omkeren verder met de
bereiding maar zonder af
te dekken
Gebraden
rundsvlees
1500-1800
200 200 80-90 20
Serviesgoed met deksel,
1-2x afdekken
Magnetron / Koken
Voedsel
Vermogen
(Watt)
Temperatuur
ºC
Tijd
(min)
Doorwar
mtijd
(min)
Aanwijzingen
Chocolade-/kersentaart 200 200 30 5-10
Draaiplateau, kleine
rooster,
Springvorm, Ø 28 cm
Kaastaart met fruit 400 180 40-45 5-10
Draaiplateau, kleine
rooster,
Springvorm, Ø 28 cm
Appeltaart 200 185 40-45 5-10
Draaiplateau, kleine
rooster,
Springvorm, Ø 28 cm
Kaastaart met streusel 400 180 40-50 5-10
Draaiplateau, kleine
rooster,
Springvorm, Ø 26 cm
Notencake 200 170 30-35 5-10
Draaiplateau,
Bakvorm met opening in
het midden
64


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