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Regenereren (opwarmen)
In de stoomoven kan het optimale
bereidingsklimaat voor het opwarmen van bereide
gerechten, zonder uitdrogen, worden gecreëerd.
Hierdoor blijven de smaak en de kwaliteit
behouden, de gerechten smaken alsof deze vers
zijn bereid.
Gebruik hiervoor de ovenfunctie "Regenereren"
d.
Bij de aangegeven waarden wordt van een
gemiddelde hoeveelheid voor één persoon
uitgegaan. U kunt grotere hoeveelheden ook in de
schaal zonder gaatjes opwarmen. Hierbij worden
de aangegeven tijden langer.
Tulband
(Gistdeeg van 1 kg meel)
tulbandvorm 160 - 175 30 / 60 35 - 45
Plaatkoek met gist zonder gaat-
jes
160 - 170 30 / 60 30 - 45 Stel bij plaatkoek met gist met vochtig
beleg (bijv. pruimen- of uientaart) 30 %
en bij droog beleg (bijv. kruimelgebak)
60 % vocht in.
Gevlochten gistbrood (500
g meel)
zonder gaat-
jes
150 - 160 60 / 80 20 - 30
Muffins muffinplaat,
rooster
170 - 180 0 / 30 20 - 30
Makronen zonder gaat-
jes
140 - 150 0 25 - 35
Koekjes zonder gaat-
jes
150 - 170 0 15 - 25
Quiche, hartig gebak quichevorm,
rooster
180 - 190 0 35 - 60
Cake cakeblik/
springvorm,
rooster
160 - 175 30 50 - 60
Small Cakes zonder gaat-
jes
150 - 160 0 35 - 45
Sprits zonder gaat-
jes
150 - 160 0 25 - 30
Tarte tartevorm,
rooster
190 - 210 0 / 30 30 - 45
Soezen, eclairs zonder gaat-
jes
170 - 180 0 / 30 40 - 45
Voedingsmiddel Schaal Tempera-
tuur in °C
Vocht in
%
Berei-
dingstijd
in min.
Opmerkingen
Voedingsmiddel Schaal Tempera-
tuur in °C
Berei-
dingstijd
in min.
Opmerkingen
Stokbrood, broodjes (gevroren) rooster 140 8 - 12
Stokbrood, broodjes (van de
vorige dag)
rooster 180 4 - 8
Groente bord, rooster 90 - 100 7 - 10
Zetmeelhoudende bijgerechten bord, rooster 120 7 - 10 bijv. pasta, aardappelen, rijst; niet geschikt
zijn gebakken of gefrituurde gerechten
zoals patat of kroketten
Gerechten op een bord bord, rooster 120 8 - 15
Pizza, dik rooster 180 8 - 10
Pizza, dun rooster 180 4 - 6
39


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