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BovenĆ en onderwarmte
Hierbij verspreidt de warmte zich van onder en boven
gelijkmatig over het gebak of het vlees.
Fijne cake in vormen, biscuittaart en gebak in de
braadslede lukken u hiermee het best. Ook voor
magere stukken gebraad van rundĆ, kalfsvlees en wild
is bovenĆ en onderwarmte zeer geschikt.
Intensieve warmte
Door de sterke hitte van onderaf krijgen gebakken
gerechten een bijzonder knapperige bodem. Pikante
taarten, zoals quiche lorraine, hoeft u niet meer voor
te bakken.
Ook voor het bakken in vormen van blik, glas of
porselein die de warmte reflecteren of slecht geleiden,
is intensieve warmte de ideale verwarmingsmethode.
Hetelucht
Een venitlator aan de achterkant verdeelt de bovenĆ
en onderwarmte gelijkmatig in de oven. Met Hetelucht
kunt u cake in vormen bakken.
3DĆhetelucht
Een venitlator aan de achterkant verdeelt de bovenĆ
en onderwarmte en de warmte van het ronde
verwarmingselement gelijkmatig in de oven.
Met 3DĆhetelucht kunt u cake en klein gebak op twee
niveaus bakken. De benodigde oventemperaturen zijn
lager dan bij bovenĆ en onderwarmte. Extra bakplaten
kunt u krijgen in uw speciaalzaak.
14


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