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27
NL
Braden en koken
Tabellen en suggesties Vlees en gebak bereiden
Magnetron / Hete lucht
Voedsel
Hoeveelheid
(g)
Vermogen
(Watt)
Temperatuur
ºC
Tijd
(min)
Doorwarm
tijd (min)
Aanwijzingen
Rosbief
1000-1500
400
200
30-40
20
Serviesgoed zonder
deksel, 1x omkeren
Varkenshaas/
Koteletten of
beenvlees
Gebraden
varkensvlees
800-1000
200
180-190
50-60
20
Serviesgoed zonder
deksel, 1x omkeren
Hele kip
1000/1200
400
200
30-40
10
Serviesgoed zonder
deksel. Borstkant naar
beneden plaatsen. 1x
omkeren.
Stukken kip
500-1000
400
200
25-35
10
Serviesgoed zonder
deksel. Stukken met vel
naar beneden plaatsen.
1x omkeren.
Gebraden
kalfsvlees
1500/2000
200
180
60-65
20
Serviesgoed met deksel,
1-2x omkeren, ga na het
omkeren verder met de
bereiding maar zonder af
te dekken
Gebraden
rundsvlees
1500-1800
200
200
80-90
20
Serviesgoed met deksel,
1-2x afdekken
Magnetron / Koken
Voedsel
Vermogen
(Watt)
Temperatuur
ºC
Tijd
(min)
Doorwar
mtijd
(min)
Aanwijzingen
Chocolade-/kersentaart
200
200
30
5-10
Draaiplateau,
Springvorm, Ø 28 cm
Kaastaart met fruit
400
180
40-45
5-10
Draaiplateau,
Springvorm, Ø 28 cm
Appeltaart
200
185
40-45
5-10
Draaiplateau,
Springvorm, Ø 28 cm
Kaastaart met streusel
400
180
40-50
5-10
Draaiplateau,
Springvorm, Ø 26 cm
Notencake
200
170
30-35
5-10
Draaiplateau, Bakvorm
met opening in het
midden
28


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