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Er staan u voor de oven verschillende
verwarmingsmethoden ter beschikking. Op die
manier kunt u voor elk gerecht de optimale
bereidingssoort kiezen.
Magnetron
De microgolven worden in de levensmiddelen
omgezet in warmte. De magnetron is geschikt voor
snel ontdooien, opwarmen, smelten en koken.
MagnetronĆcombi
Hierbij wordt de magnetron gelijktijdig met een andere
verwarmingsmethode gebruikt. De gerechten worden
even krokant en bruin als gebruikelijk, maar het gaat
veel sneller en u spaart energie.
BovenĆ en onderwarmte
Hierbij verspreidt de warmte zich van onder en boven
gelijkmatig over het gebak of het vlees.
Cake in vormen, biscuittaart en gebak in de braadĆ
slede lukken u hiermee het best. Ook voor magere
stukken gebraad van rundĆ, kalfsvlees en wild is
bovenĆ en onderwarmte zeer geschikt.
Hetelucht
Een venitlator aan de achterkant verdeelt de bovenĆ
en onderwarmte gelijkmatig in de oven. Met Hetelucht
kunt u de cake in vormen bakken.
VerwarmingsĆ
methoden
12


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