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Temperatuurstanden
Tabel
In de tabel wordt voor alle gerechten weergegeven
welke temperatuurstand geschikt is. De baktijd kan
afhankelijk van de soort, het gewicht, de grootte en
kwaliteit van de gerechten variëren.
De ingestelde temperatuurstand varieert afhankelijk van
de gebruikte pan.
Lege pan voorverwarmen, na het geluidssignaal de olie
en het gerecht toevoegen.
Temperatuurstand Geschikt voor
1 zeer laag Het maken en inkoken van sauzen, het stoven van groente en het bakken van gerechten met pure olijfolie extra, boter
of margarine.
2 laag Het bereiden van gerechten met pure olijfolie extra, boter of margarine, bijv. omeletten.
3 gemiddeld -
laag
Bakken van vis en gerechten als gehaktballetjes en worstjes.
4 gemiddeld -
hoog
Bakken van steaks, medium of doorbakken, diepvries-, gepaneerde en fijne gerechten, bijv. schnitzels, ragout en
groente.
5 hoog Het bakken van gerechten bij hoge temperaturen, bijv. steaks, saignant, aardappelkoekjes en gebakken aardappels.
Tempera-
tuurstand
Totale bereidingstijd vanaf het
geluidssignaal (min.)
Vlees
Schnitzel, on/gepaneerd 4 6 - 10
Filet 4 6 - 10
Koteletten* 3 10 - 15
Cordon bleu, Wiener Schnitzel* 4 10 - 15
Steak, saignant (3 cm dik) 5 6 - 8
Steak, medium of doorbakken (3 cm dik) 4 8 - 12
Borst van gevogelte (2 cm dik) 3 10 - 20
Worstjes, gekookt of rauw* 3 8 - 20
Hamburgers, gehaktballetjes, gevulde vleesballetjes* 3 6 - 30
Leverkaas 2 6 - 9
Ragout, Gyros 4 7 - 12
Gehakt 4 6 - 10
Spek 2 5 - 8
Vis
Vis, gebakken, heel, bijv. forel 3 10 - 20
Visfilet, on/gepaneerd 3 - 4 10 - 20
Garnalen, krabben 4 4 - 8
Eiergerechten
Pannenkoeken** 5 -
Omelet** 2 3 - 6
Spiegelei 2 - 4 2 - 6
Roereieren 2 4 - 9
Kaiserschwarrn (Zuid-Duitse pannenkoeken) 3 10 - 15
French toast** 3 4 - 8
* Regelmatig keren.
** Totale tijdsduur per portie. Na elkaar bakken.
17


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