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Tabel Ontdooien
Ge-
recht
Hoeveel-
heid
Ontdooi-
tijd in min.
Verdere
ontdooitijd
in min.
Opmerking
Kip 1 kg 100 - 140 20 - 30 Kip op een omgedraaid scho-
teltje in een groot bord leggen.
Halverwege de bereidingstijd
omdraaien
Vlees 1 kg 100 - 140 20 - 30 Halverwege de bereidingstijd
omdraaien
Vlees 0,5 kg 90 - 120 20 - 30 Halverwege de bereidingstijd
omdraaien
Forel 150 g 25 - 35 10 - 15 ---
Aard-
beien
300 g 30 - 40 10 - 20 ---
Boter 250 g 30 - 40 10 - 15 ---
Room 2 x 200 g 80 - 100 10 - 15 Klop de nog licht bevroren
slagroom
Taart 1,4 kg 60 60 ---
10.9 Inmaken - Onderwarmte
Ovenfunctie: Onderwarmte
Gebruik alleen weckpotten van dezelfde
afmetingen.
Gebruik geen wekglazen met een draai-
of bajonetsluiting en metalen bakken.
Gebruik het eerste rek van de bodem
van deze functie.
Zet niet meer dan zes wekflessen van
één liter op het bakrooster.
Vul de flessen tot hetzelfde niveau en
sluit ze af met een klem.
De weckpotten mogen elkaar niet ra-
ken.
Vul ca. 1/2 liter water op de bakplaat,
zodat er voldoende vocht in de oven
ontstaat.
Zodra de vloeistof in de eerste weck-
potten begint te borrelen (na circa 35 -
60 minuten bij 1 liter-glazen), schakelt u
de oven uit of verlaagt u de tempera-
tuur tot 100 °C (zie tabel).
Tabel Inmaken - steenvruchten
In te maken eetwaar Tempera-
tuur (°C)
Inmaken/wec-
ken tot het pare-
len begint (min)
Bereidingstijd
bij 100 °C (min)
Aardbeien, bosbessen,
frambozen, rijpe kruisbes-
sen
160 - 170 35 - 45 ---
NEDERLANDS 25
25


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