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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
min. laag Het bereiden van gerechten met pure olijfolie extra, boter of margarine, bijv. omeletten.
low gemiddeld - laag Bakken van vis en gerechten als gehaktballetjes en worstjes.
med gemiddeld - hoog Bakken van steaks, medium of doorbakken, diepvries-, gepaneerde en fijne gerechten, bijv. schnitzels, ragout en groente.
max. 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 med 6 - 10
Filet med 6 - 10
Koteletten* low 10 - 15
Cordon bleu, Wiener Schnitzel* med 10 - 15
Steak, saignant (3 cm dik) max 6 - 8
Steak, medium of doorbakken (3 cm dik) med 8 - 12
Borst van gevogelte (2 cm dik) low 10 - 20
Worstjes, gekookt of rauw* low 8 - 20
Hamburgers, gehaktballetjes, gevulde vleesballetjes* low 6 - 30
Ragout, Gyros med 7 - 12
Gehakt med 6 - 10
Spek min 5 - 8
Vis
Vis, gebakken, heel, bijv. forel low 10 - 20
Visfilet, on/gepaneerd low - med 10 - 20
Garnalen, krabben med 4 - 8
Eiergerechten
Pannenkoeken** max -
Omelet** min 3 - 6
Spiegelei min - med 2 - 6
Roerei min 4 - 9
Kaiserschwarrn (Zuid-Duitse pannenkoeken) low 10 - 15
French toast** low 4 - 8
* Regelmatig keren.
** Totale tijdsduur per portie. Na elkaar bakken.
17


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