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Lamsvlees
Soort Dikte Garing Tijd Aanbraden en aanwijzingen
Lamsbout
60 mm
kort gebakken 1 h 45 min.
2 minuten dichtschroeien op hoog vuur
medium 2 h 50 min.
3 minuten dichtschroeien op middelhoog vuur
doorbakken 4 h
70 mm
kort gebakken 2 h
2 minuten dichtschroeien op hoog vuur
medium 3 h
3 minuten dichtschroeien op middelhoog vuur
doorbakken 4 h 40 min.
80 mm
kort gebakken 2 h 20 min.
2 minuten dichtschroeien op hoog vuur
medium 3 h 30 min.
3 minuten dichtschroeien op middelhoog vuur
doorbakken 5 h 40 min.
Lamskoteletten
10 mm
kort gebakken 35 min.
60 seconden dichtschroeien op hoog vuur
medium 1 h 10 min.
doorbakken 2 h
90 seconden dichtschroeien op hoog vuur
20 mm
kort gebakken 50 min.
60 seconden dichtschroeien op hoog vuur
medium 1 h 30 min.
doorbakken 2 h 30 min.
90 seconden dichtschroeien op hoog vuur
Andere toepassingsmogelijkheden
Soort voedsel Te gebruiken serviesgoed Afdekken? Temperatuur Tijdsduur
Bessen ontdooien Bord
nee 65°C
1 uur
Bevroren groenten ontdooien Bord
nee 65°C
1 uur
Deeg laten rijzen Kom
ja 45°C 30 minuten
Yoghurt maken Yoghurt potten met deksels
ja 45°C
6 uren
Chocolade smelten Kom
nee 50°C
1 uur
Kruidenolie maken Kom afgedekt met vershoudfolie
ja 75°C 4 uren
Water met een smaakje Kom afgedekt met vershoudfolie
ja 65°C
4 uren
Gedroogde tomaten Bord met bakpapier
nee 60°C
20 uren
Gedroogde groenten Bord
nee 60°C 12 uren
Gedroogd fruit in schijfjes Bord
nee 60°C
12 uren
Gedroogde kruiden Bord
nee 70°C
4 uren
Brood drogen voor broodkruim Bord
nee 80°C 4 uren
Ingelegde vis in olie Magnetronschaal
ja - ventiel
openen
50°C afhankelijk van de
grootte 1 tot 2 uren
Witte Melba toast Bord
nee 80°C
2 uren
Slow cooking stoof Glazen ovenschaal - Pyrex
ja 80°C Tussen de 1 tot 12 uren
Nederlands 13
13


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