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nl Tabellen en tips
Desserts
Ovendesserts kunnen zeer goed worden voorbereid
– ze hoeven alleen nog maar in de oven te worden
geschoven. Deze bereidingswijze is geschikt voor
grotere hoeveelheden, bijv. wanneer u gasten heeft.
Desserts uit de oven worden meestal warm gegeten
en passen goed in een koeler jaargetijde.
Gerecht Accessoires Niveau Tempera-
tuur
in°C
Verwar-
mings-
methode
Berei-
dingstijd
in min.
Opmerkingen
Apple crumble Ovenschaal 2(3) 200 H35- 40 Appelsoufflé met strooisel, smaakt ook zeer
goed met bessen of mirabellen.
2(3) 200 O25- 30 Voor zachte appelsoorten.
2(3) 200 M25- 30 Voor stevige appelsoorten.
Gebakken appels Ovenschaal 2(3) 190- 200 H20- 30 Aanbeveling: moesappels gebruiken,
bijv. Boscoop. Deze zijn zeer geschikt voor
het koken en bakken.
Zomervarianten: vullen met Ricotta, citroen,
honing, cardamom, vanille en pijnboompit-
ten.
Compote Glazen plaat
/ Grillplaat
2(3) 160- 180 H30- 40 bijv. abrikozen of allerlei kleinfruit
Geen vloeistof toevoegen, meerdere keren
omroeren.Verfijnen met honing, verse vanille
of kaneel.
2(3) 200 N30- 40
Clafoutis Ovenschaal 2(3) 190 H30- 35 Frans dessert: klassiek met kersen, smaakt
ook erg goed met mirabellen of kleinfruit.
2(3) 200 I55 Zonder voorverwarmen, apparaatdeur niet
openen.
Zoete ovenschotel Ovenschaal 2(3) 160- 180 H30- 40 bijv. griesmeel, kwark of rijstepap
Broodpudding met
appel,
broodpudding met
kersen
Ovenschaal 2(3) 150 H50- 55 bijv. met kersen of abrikozen
Kwarkpannenkoe-
ken
Ovenschaal 2(3) 180- 190 H8- 10 Oostenrijkse specialiteit: pannenkoeken
gevuld met kwark en rozijnen, slagroom
erover gieten en gratineren.
Meringue Bakplaat +
bakpapier
2(3) 100 H150 Houd de porties zo plat mogelijk, zodat ze
mooi droog worden.
46


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