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NL
Gebruik, tabellen en suggesties
Nagerechten
Nagerechten
Hoeveelheid
Temperatuur ºC
Tijd min.
Bak
Niveau
Stoofappeltjes
500-1500 g
100
15-25
Niet-geperforeerd
2
Stoofpeertjes
500-1500 g
100
25-30
Niet-geperforeerd
2
Crème brûlée
80
20-25
Rooster - schaal
2
Caramelcrème
80
25-30
Rooster - schaal
2
Yoghurt
40
4-6 uur
Rooster - schaal
2
Gestoofde perziken
500-1500 g
100
15-20
Niet-geperforeerd
2
Fruit (Steriliseren/Inkoken)
Fruit
Hoeveelheid
Temperatuur ºC
Tijd min.
Bak
Niveau
Peer
4-6 1l glazen
100
30-35
Rooster
1
Kersen
4-6 1l glazen
80
30-35
Rooster
1
Perzik
4-6 1l glazen
80
30-35
Rooster
1
Pruimen
4-6 1l glazen
80
30-35
Rooster
1
Opwarmen
Opwarmen
Hoeveelheid
Temperatuur ºC
Tijd min.
Bak
Niveau
Gerechten op bord
1-2
100
12-15
Rooster
2
Gerechten op bord
3-4
100
15-20
Rooster
2
Kant-en-klare maaltijden
100
15-20
Rooster
2
Blancheren
Groenten
Hoeveelheid
Temperatuur ºC
Tijd min.
Bak
Niveau
bijv. bonen, prei
100
10-12
Geperforeerd
2
Boerenkool
1000-2000 g
100
12-16
Geperforeerd
2
Savooiekool
10-20
100
12-15
Geperforeerd
2
Witte kool, heel
2000-2500 g
100
30-45
Geperforeerd
1
Tomaat, gepeld
80
12
Rooster
2
22


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