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Tabellen en tips
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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 H 35 - 40 Appelsoufflé met strooisel, smaakt ook zeer
goed met bessen of mirabellen.
2 (3) 200 O 25 - 30 Voor zachte appelsoorten.
2 (3) 200 M 25 - 30 Voor stevige appelsoorten.
Gebakken appels Ovenschaal 2 (3) 190 - 200 H 20 - 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 H 30 - 40 bijv. abrikozen of allerlei kleinfruit
Geen vloeistof toevoegen, meerdere keren
omroeren.Verfijnen met honing, verse vanille
of kaneel.
2 (3) 200 N 30 - 40
Clafoutis Ovenschaal 2 (3) 190 H 30 - 35 Frans dessert: klassiek met kersen, smaakt
ook erg goed met mirabellen of kleinfruit.
2 (3) 200 I 55 Zonder voorverwarmen, apparaatdeur niet
openen.
Zoete ovenschotel Ovenschaal 2 (3) 160 - 180 H 30 - 40 bijv. griesmeel, kwark of rijstepap
Broodpudding met
appel,
broodpudding met
kersen
Ovenschaal 2 (3) 150 H 50 - 55 bijv. met kersen of abrikozen
Kwarkpannenkoe-
ken
Ovenschaal 2 (3) 180 - 190 H 8 - 10 Oostenrijkse specialiteit: pannenkoeken
gevuld met kwark en rozijnen, slagroom
erover gieten en gratineren.
Meringue Bakplaat +
bakpapier
2 (3) 100 H 150 Houd de porties zo plat mogelijk, zodat ze
mooi droog worden.
43


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