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Desserts
Levensmiddel Bak Tempera-
tuur in °C
Vocht
in %
Berei-
dingstijd
in min.
Opmerkingen
Basmatirijst
(250 g + 500 ml water)
zonder gaat-
jes
100 100 15 - 20
Couscous
(250 g + 250 ml water)
zonder gaat-
jes
100 100 5 - 10
Balletjes (à 90 g) met/ zonder
gaatjes
95 - 100 100 20 - 25
Rijst met lange korrel,
(250 g + 500 ml water)
zonder gaat-
jes
100 100 20 - 25
Zilvervliesrijst,
(250 g + 375 ml water)
zonder gaat-
jes
100 100 25 - 35
Groene linzen
(250 g + 500 ml water)
zonder gaat-
jes
100 100 25 - 35
Witte bonen, voorgeweekt
(250 g + 1 l water)
zonder gaat-
jes
100 100 55 - 65
Levensmiddel Bak Tempera-
tuur in °C
Vocht
in %
Berei-
dingstijd
in min.
Opmerkingen
Crème brûlée (à 130 g) zonder
gaatjes
90 100 40 - 45 In soufflévormpjes, met doorzichtige
hittebestendige folie afdekken.
Knoedels / gistknoedels
(à 100 g)
zonder
gaatjes
100 100 20 - 30 Knoedels voor het stomen 30 min. laten rusten
(zie het hoofdstuk ‘Gisten’).
Flan / Crème caramel
(à 130 g)
met gaatjes 90 - 95 100 30 - 35 In soufflévormpjes, met doorzichtige
hittebestendige folie afdekken.
Compote zonder
gaatjes
100 100 15 - 25 bijv. appels, peren, rabarber
Recepttip: suiker, vanillesuiker, kaneel of
citroensap toevoegen.
Rijstepap
(250 g rijst + 625 ml melk)
zonder
gaatjes
100 100 35 - 45 Recepttip: vruchten, suiker of kaneel toevoegen
Zoete ovenschotel zonder
gaatjes
180 - 200 0 / 60 20 - 40 bijv. griesmeel, kwark of voorgekookte rijstepap
48


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