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Tabellen en tips nl
Desserts
Overige
Product Bak Tempera-
tuur in °C
Vocht
in %
Berei-
dingstijd
in min.
Opmerkingen
Crème brûlée (à 130 g) met gaatjes 90 80 55- 65
Knoedels / gistknoedels
(à 100 g)
zonder gaat-
jes
100 100 20- 30 Knoedels voor het stomen 30 min. laten rij-
zen. ~ "Gisten (laten rijzen)"
op pagina 59
Flan / Crème caramel
(à 130 g)
met gaatjes 90 100 35- 40
Compote zonder gaat-
jes
100 100 20- 25 bijv. appel, peren rabarber
Recepttip: suiker, vanillesuiker, kaneel of
citroensap toevoegen.
Rijstepap
(200 g rijst + 800 ml melk)
zonder gaat-
jes
100 100 55- 60 10 minuten laten afkoelen en omroeren.
Recepttip: vruchten, suiker of kaneel toevoe-
gen.
Sinaasappel-flan met gaatjes 90 100 40- 45
Gepocheerde peren met gaatjes 100 100 45- 50
Zoete ovenschotel zonder gaat-
jes
180- 200 0/ 60 20- 40 Voorverwarmen
bijv. griesmeel, kwark of voorgekookte rijste-
pap
Zoete soufflé zonder gaat-
jes
160 0 30 Met vruchten, chocolade, vanille
Product Bak Tempera-
tuur in °C
Vocht
in %
Berei-
dingstijd
in min.
Opmerkingen
Steriliseren (bijv. babyflesjes,
jampotten)
Rooster 100 100 20- 25
Drogen van fruit of groente met gaatjes 80- 100 0 180- 300 bijv. tomaten, paddestoelen, courget-
tes, appels, peren, etc. in dunne plak-
jes
Eieren, hard met gaatjes 100 100 13- 15 voorverwarmen
Eieren, gemiddeld met gaatjes 100 100 7 voorverwarmen
Eieren, zacht met gaatjes 100 100 4 voorverwarmen
Eiergelei (500 g) Glazen vorm,
rooster
90 100 25- 30
Griesmeelballetjes zonder gaatjes 90- 95 100 12- 15
Hete handdoeken zonder gaatjes 100 100 10- 15 De handdoeken vochtig maken.
Aardappelgratin (1 kg aardappe-
len)
Ovenschaal, roos-
ter
180 30 45- 65
Lasagne zonder gaatjes 170- 190 30/60 40- 55
Soufflé (kaassoufflé) Soufflévormpjes,
rooster
160 0 30
Chocolade smelten hittebestendige
schaal, rooster
60 100 15- 20 Afdekken met doorzichtige, hittebe-
stendige folie.
57


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