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Bakken.................................................................................................................. 85
Tabel bakken ......................................................................................................... 86
Roerdeeg.......................................................................................................... 87
Kneeddeeg ....................................................................................................... 88
Gistdeeg / kwark-olie-deeg.............................................................................. 89
Biscuitdeeg....................................................................................................... 90
Soezendeeg, bladerdeeg, eiwitgebak en diepvriesproducten ......................... 90
Braden .................................................................................................................. 91
Tabel braden.......................................................................................................... 93
Rundvlees, wild en gevogelte........................................................................... 94
Varkens-, kalfs-, lamsvlees en vis ....................................................................95
Bratometer............................................................................................................. 96
Principe ............................................................................................................ 96
Gebruiksmogelijkheden....................................................................................96
Belangrijke aanwijzingen voor het gebruik....................................................... 97
Bratometer gebruiken....................................................................................... 97
Resttijdindicatie................................................................................................ 98
Benutting restwarmte ....................................................................................... 99
Lage temperatuur (koken op lage temperatuur) ............................................ 100
Speciale toepassing "Lage temperatuur"............................................................ 101
Koken op lage temperatuur met handmatige temperatuurinstelling ................... 102
Grilleren .............................................................................................................. 103
Tabel grilleren ...................................................................................................... 104
Magnetron: ontdooien/verwarmen/koken ...................................................... 107
Tabellen voor het ontdooien, verwarmen en bereiden van voedingsmiddelen met
de ovenfunctie "Magnetron"......................................................................... 112
Tabel voor het ontdooien................................................................................113
Tabel voor het verwarmen .............................................................................. 114
Tabel voor het koken ...................................................................................... 115
Speciale toepassingen...................................................................................... 116
Ontdooien............................................................................................................ 117
Drogen................................................................................................................. 118
Verwarmen .......................................................................................................... 119
Servies verwarmen .............................................................................................. 119
Gistdeeg laten rijzen............................................................................................ 120
Pizza .................................................................................................................... 120
Sabbatprogramma .............................................................................................. 121
Gratineren............................................................................................................ 122
Inmaken............................................................................................................... 123
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