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Tabellen en tips
nl
Gehaktballetjes, aan-
gebraden (à 80 g)
Bakplaat +
bakpapier
2(3) 200 H 20 Mooi bruingebakken en toch sappige
gehaktballetjes: eerst aanbraden in de pan
en vervolgens in de oven doen.
Gehaktballetjes
(à 25 g)
Bakplaat +
bakpapier
2(3) 200 H 25- 30 Recept-tip: zeer geschikt voor verdere ver-
werking, er kunnen bijv. gehaktballetjes met
tomaten- en kappertjessaus of Zweedse
gehaktballetjes (Köttbullar) van worden
gemaakt.
Gehaktballetjes, aan-
gebraden (à 25 g)
Bakplaat +
bakpapier
2(3) 200 H 15 Recept-tip: gehaktballetjes van lams- of
konijnenvlees op pennen steken en opdie-
nen met muntyoghurt of vijgenmosterd.
Vleeskaas, vers
(700 g)
Grillrooster
+
grillplaat
2(3) 160 H 60 Kerntemperatuursensor gebruiken (kern-
temperatuur 67°°C).
Spekreepjes
(bakspek), dun
Bakplaat +
bakpapier
3(4) 180 H 8- 10 Na het uitnemen op keukenpapier laten
afdruipen.
Spekreepjes
(bakspek), dik
Bakplaat +
bakpapier
3(4) 190 H 8- 12
Gevulde paprika met
gehakt
Ovenschaal/
braadplaat
2(3) 175 H 55- 60 Recept-tip: vullen met gehakt en in tomaten-
saus gaar laten worden.
Gerecht Accessoires Niveau Tempera-
tuur
in°C
Verwar-
mings-
methode
Berei-
dingstijd
in min.
Opmerkingen
* Eerst in de pan/braadslede op de kookplaat rondom aanbraden.
** Vlees zeer heet aanbraden, na 15- 20 minuten de lagere temperatuur instellen.
*** Vlees garen bij een lage temperatuur, de laatste 15- 20 minuten de hogere temperatuur instellen.
47


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Others manual(s) of Gaggenau BO481112

Gaggenau BO481112 User Manual - English - 60 pages

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Gaggenau BO481112 User Manual - French - 64 pages

Gaggenau BO481112 Installation Guide - All languages - 32 pages


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