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Koken in de oven
Voor het koken in de oven zijn de vol-
gende verwarmingssoorten aan te be-
velen:
Hetelucht
Boven- en onderwarmte
U kunt het volgende serviesgoed ge-
bruiken:
vuurvaste glazen schaal, porseleinen
serviesgoed, römertopf, pan met hitte-
bestendige handvatten.
Schuif het rooster op de 1
e
inschuif-
hoogte in de oven en plaats het ser-
viesgoed er op.
Stel de verwarmingssoort en de
temperatuur in.
Hetelucht . . . . . . . . . . . . . . . 170-190°C
Boven- en onderwarmte. . . . 190-210°C
Tijden voor het koken
menu . . . . . . . . . . . . . . . . . . 70-90 min.
ovenschotel . . . . . . . . . . . . . 40-60 min.
Let op het volgende
Dek de gerechten af
als ze gesmoord of geblancheerd moe-
ten worden.
Daardoor voorkomt u dat het gerecht
uitdroogt. Als u geen geschikt deksel
heeft, gebruik dan bijv. aluminiumfolie.
Dek de gerechten niet af
als ze een korstje moeten krijgen.
Tip voor het koken
Het is mogelijk om pannen of schalen
op elkaar te zetten. Leg dan het deksel
van de onderste pan/schaal op kop.
Zet de gerechten die bruin moeten wor-
den bovenop.
46
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