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RAADGEVINGEN BIJ HET BAKKEN
27 NL
VIS
Baars of brasem
Naturrl. conv.
1kg volledig 220° C130 minuten
Zeeduivel of zalm
Naturrl. conv.
1kg gestoofd 220° C130 minuten
Hete lucht
Gegrilde vis
Grill
6 filets 275° C42x5 min
Tongfilet 160° C115-20 min6 stukken
Recepten
Bakwijze
Hoeveelheid
Bak°C
Baktijd de
cuisson
Schapniveau van
onderuit
Recepten
Bakwijze
Hoeveelheid Bak°C Baktijd Tips
GROENTEN - DIVERS
Natuurl. conv.
Gestoomde kolen
Natuurl. conv.
6 pers. 200-220° C
180-200° C
1 u
Bladerdeegpastei 200-220° C 1 uur/kg
Witloof in kaas 6 pers. 25-30 min
Hete lucht
Al het bakken gebeurde op schapniveau «1» uitgezonderd het bakken dat gemarkeerd werd met het symbool «*», wat u in het midden
moet bakken.
Zout/zoete soufflé
180-200° C 50-60 min
Hete lucht
Gevulde tomaten
Hete lucht
6-8 stukken 200-220° C
220° C
40-45 min
Flamiche
met prei
Vloer/hete lucht
220° C 35-40 min
Quiche Lorraine 6 pers. 45-50 min
Vloer/hete lucht
6 pers.
6 pers.
Ø 22
Turbogrill
Gratin dauphinois 200° C6 portie Oval schotel45 min.
De ovenwanden zijn voorzien van
verschillende niveaus die van beneden
naar boven genummerd zijn.
De baktemperaturen en -tijden zijn louter informatief om de werking van het toestel te
vergemakkelijken. De persoonlijke ervaring laat dan toe deze instellingen naar eigen smaak
en gewoonte af te stellen.
Wij merken echter op dat hoe hoger de baktemperatuur is, hoe groter de kans op aanzienlijke
spatten en hoe groter de vervuiling van de oven en de mogelijkheid op rookvorming zalzijn.
Het is dus vaak verkieslijk om de baktemperatuur te matigen, zelfs wanneer dit een langere
baktijd inhoudt.
28


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