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Voor de bereiding van gebak
De ovendeur mag pas worden geopend als
driekwart van de baktijd is verstreken.
Voor de bereiding van vlees en vis
Laat het vlees ongeveer 15 minuten rusten
voordat u het aansnijdt, zodat het vleessap
er niet uit stroomt.
Om te veel rook tijdens het braden in de
oven te vermijden, kunt u een beetje water
in de lekbak gieten. Om rook te vermijden,
voegt u water toe wanneer het is
opgedroogd.
Bereidingstijden
De bereidingsduur is afhankelijk van het
soort voedsel, de samenstelling en het
volume.
Houd in eerste instantie het
bereidingsproces in de gaten. Zoek bij het
gebruik van dit apparaat de beste
instellingen (temperatuur, bereidingsduur,
etc.) voor uw kookgerei, recepten en
hoeveelheden.
Bereidingstabel
Hoeveel-
heid (kg)
Gerecht -functie Rooster-
hoogte
Temperatuur
(°C)
Tijd (min)
1 Varkensvlees / lams-
vlees
2 180 110 - 130
1 Kalfsvlees / Rundvlees 2 190 70 - 100
1.2 Kip / Konijn 2 190 70 - 80
1.5 eend 1 160 120 - 150
3 gans 1 160 150 - 200
4 Turkije 1 180 210 - 240
1 Vis 2 190 30 - 40
1 Gevulde paprika's/
tomaten/Gebakken
aardappelen
2 190 50 - 70
- Kant-en-klare taart 2 160 45 - 55
1 Hartige taarten 2 170 80 - 100
- Koekjes 3 140 25 - 35
2 Lasagne 2 180 45 - 60
NEDERLANDS 37
37


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