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Soort vlees Temperatuur
o
C
Boven- en on-
derwarmte
Oven-
niveau
(onder-
ste
oven)
Inzet-
niveau
(bo-
venste
oven)
Min. Temp.
o
C
Hete
lucht
o
C
Inzet-
niveau
Geroosterd
kalfs-/lams-
vlees
- rosé 170 2 1 90 160 70 2
- van binnen
doorbakken
170 1 1 105 160 75 2
Gevogelte
Kip, poularde 190 2 1 50-60 180 85 2
Kip-/kalkoenfi-
let
220 3 2 35-50 200 75 2
Kalkoen, pou-
larde of half
170 1 1 45-55 160 90 2
Eend 160 2 1 40-55 150 2
Gans 160 1-2 1 40-55 150 2
Vis
Gekookte vis 100-110 2 2 50-70
Forel. 200-250
gram
200 3 2 20-25 190 3
Snoekbaars.
ca. 1 kg
220 3 2 25-30 200 3
Hele vissen 200 2 1 30-35 190 65 3
Hele zalm. ca. 1
kg
210 2 1 20-25 200 58 3
Tabel bereidingen op lage temperatuur
Gerecht Gewicht
g
Temperatuur
o
C
Inzetniveau Minuten
Rosbief 1000-1500 150 1 90-110
Runderbiefstuk 1000-1500 150 3 90-110
Kalfsbraadstuk 1000-1500 150 1 100-120
Steaks 200-300 120 3 20-30
Reiniging en onderhoud
Waarschuwing! Laat de oven afkoelen
en haal dan de stekker uit het
stopcontact voordat u het apparaat gaat
schoonmaken.
Reinigingsmiddelen
Voordat u welke schoonmaakmiddelen dan
ook voor uw oven gebruikt, moet u contro-
leren of ze geschikt zijn en of hun gebruik
wordt aanbevolen door de fabrikant
Reinigingsmiddelen met bleekmiddel mogen
niet worden gebruikt, aangezien deze de
toplaag van de oppervlakken dof kunnen
maken. Gebruik geen agressieve schuurmid-
delen. Reinigingsmiddelen voor meerdere
oppervlakken met antibacteriële werking
mogen niet gebruikt worden op de kera-
misch kookplaat of de omringende gebie-
den.
electrolux 25
25


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