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59
Vis die niet in de zwemstand is na ca. ^ tot Z van de
aangegeven tijd keren.
Aanwijzing: Gebruik alleen bakpapier dat geschikt is
voor de gekozen temperatuur. Knip het bakpapier altijd
zodanig af dat het goed past.
Niet gebruikte toebehoren verwijderen uit de
binnenruimte. Zo krijgt u een optimaal bakresultaat en
spaart u tot 20 procent energie.
Gebruikte verwarmingsmethoden:
CircoTherm hetelucht
ƒ Boven- en onderwarmte
Thermogrillen
ˆ Grill, groot
Stomen
De standen van de stoomintensiteit zijn met behulp van
cijfers in de tabel aangegeven:
1 = laag
2 = gemiddeld
3 = hoog
Gerecht Toebehoren/vormen Inschuif-
hoogte
Verwar-
mingsme-
thode
Tempera-
tuur in °C
Stoom-in-
tensiteit
Duur in
min.
Vis
Vis, gegrild, heel 300 g, bijv. forel Rooster 2 170-190 - 20-30
Vis, gebraden, heel 300 g, bijv. forel Braadslede 2 170-180 1 15-20
160-170 - 5-10
Vis, gestoomd, heel 300 g, bijv. forel Stoombak 3 80-90 - 15-25
Vis, gegrild, heel 1,5 kg, bijv. zalm Rooster 2 170-190 - 30-40
Vis, gestoomd, heel 1,5 kg, bijv. kabel-
jauw
Stoombak 3 80-90 - 35-50
Visfilets
Visfilet, ongepaneerd, gegrild Rooster 4 ˆ220* - 15-25
Visfilet, ongepaneerd, gestoomd Stoombak 3 80-100 - 10-16
Viskoteletten
Viskotelet, 3 cm dik** Rooster 4 ˆ275 - 10-20
Vis, diepvries
Vis, heel 300 g, bijv. forel Stoombak 3+1 80-100 - 20-25
Visfilet, ongepaneerd Gesloten vorm 2 ƒ210-230 - 20-30
Visfilet, gegratineerd Rooster 2 200-220 - 45-60
Visfilet, gegratineerd Open vorm 2 200-220 1 35-45
Vissticks (tussentijds keren) Braadslede 3 ƒ200-220 - 20-30
Visgerechten
Visterrine Terrinevorm 2 70-80 - 45-80
* voorverwarmen
** Braadslede op inschuifhoogte 2 eronder plaatsen
59


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