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Temperatuurstanden
Tabel
In de tabel wordt voor alle gerechten weergegeven
welke temperatuurstand geschikt is. De baktijd kan
afhankelijk van de soort, het gewicht, de grootte en
kwaliteit van de gerechten variëren.
De ingestelde temperatuurstand varieert afhankelijk van
de gebruikte pan.
Lege pan voorverwarmen, na het geluidssignaal de olie
en het gerecht toevoegen.
Temperatuurstand Geschikt voor
1 zeer laag Bereiden en reduceren van sauzen, stoven van groente en bakken van gerechten met koudgeperste olijf-
olie, boter of margarine.
2 laag Bakken en braden van gerechten met koudgeperste olijfolie, boter of margarine, bijv. omeletten.
3 laag gemid-
deld
Het bakken of braden van vis en dikke producten, zoals bijv. gehaktballen en worstjes.
4 gemiddeld
hoog
Het bakken van steaks, medium of well done, gepaneerde diepvriesproducten, dunne bakproducten
zoals schnitzels, in reepjes gesneden vlees in saus, en groente.
5 hoog Het bakken en braden van gerechten bij hoge temperaturen, bijv. aardappelpannenkoekjes, gebakken
aardappels en steaks rare (saignant).
Tempera-
tuurstand
Totale bereidingstijd vanaf
het geluidssignaal (min.)
Vlees
Schnitzel, on/gepaneerd 4 6- 10
Filet 46- 10
Koteletten* 3 10- 15
Cordon bleu, Wiener Schnitzel* 4 10- 15
Steak, saignant (3cm dik) 5 6- 8
Steak, medium of doorbakken (3cm dik) 4 8- 12
Borst van gevogelte (2cm dik) 3 10- 20
Worstjes, gekookt of rauw* 3 8- 20
Hamburgers, gehaktballetjes, gevulde vleesballetjes* 3 6- 30
Ragout, Gyros 4 7- 12
Gehakt 4 6- 10
Spek 25- 8
Vis
Vis, gebakken, heel, bijv. forel 3 10- 20
Visfilet, on/gepaneerd 3- 4 10- 20
Garnalen, krabben 4 4- 8
Eiergerechten
Pannenkoeken** 5 1,5- 2,5
Omelet** 2 3- 6
Spiegelei 2- 4 2- 6
Roereieren 2 4- 9
Kaiserschwarrn (Zuid-Duitse pannenkoeken) 3 10- 15
French toast** 3 4- 8
* Regelmatig keren.
** Totale tijdsduur per portie. Na elkaar bakken.
17


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