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Pelgrim PF52 Manual

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OVERZICHTSTABELLEN
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OVERZICHTSTABELLEN
Multifunctionele oven – overzichtstabel braden
Recept Hetelucht Tijd
Vlees (1,5 kg) Temperatuur °C Richel min.
Kalfsvlees
Kalfsfricandeau 150 - 160 laag/midden 55 - 65
Kalfsrollade 150 - 160 laag/midden 80 - 90
Gevulde kalfsborst 150 - 160 laag/midden 80 - 90
Rundvlees
Ossehaas 200 - 210 laag/midden 20 - 25
Rosbief 200 - 220 laag/midden 30 - 35
Lenderollade 150 - 160 laag/midden 55 - 65
Ribrollade 150 - 160 laag/midden 85 - 95
Staartstuk 150 - 160 laag/midden 35 - 45
Varkensvlees
Varkensfricandeau 150 - 160 laag/midden 80 - 90
Varkenslenderollade 150- 160 laag/midden 80 - 90
Doorregen rollade 150 - 160 laag/midden 90 - 100
Lamsvlees
Lamsbout roze 150 - 160 laag/midden 50 - 60
Lamsbout gaar 150 - 160 laag/midden 85 - 100
Lamsrollade 150 - 160 laag/midden 95 - 110
Lamsschouder 150 - 160 laag/midden 95 - 110
Gevogelte 1 kg
Kip 160 - 170 laag 50 - 60
Babykalkoen (2 - 3 kg) 160 - 170 laag 120 - 180
Eend (wild) 160 - 170 laag/midden 50 - 60
Wild
Haas 160 - 170 laag/midden 110 - 120
Konijn 160 - 170 laag/midden 90 - 120
Per 500 gram meer, 15 - 20 minuten langere braadtijd. Platte, dunne stukken hebben gemiddeld 5 minuten per kg minder
braadtijd nodig, dan dikke of opgerolde stukken vlees.
Multifunctionele oven – overzichtstabel bakken
Recept Hetelucht Tijd
Temperatuur °C Richel min.
Roerdeeg
Cake 140 - 150 laag 65 - 70
Tulband 140 - 160 laag 70 - 80
Kruidkoek 140- 150 laag 65 - 75
Vruchtentaart (bakplaat) 150 - 170 midden 35 - 45
Vruchtentaart (springvorm) 150 - 170 laag 45 - 55
Taartbodem 150- 170 midden 20 - 30
Klein gebak 150 - 170 midden 15 - 25
Biscuitdeeg
Biscuitgebak 150 - 170 midden 40 - 50
Biscuitrol 160 - 180 midden 15 - 20
Zandtaartdeeg
Appeltaart 165 - 175 laag 50 - 60
Kwarktaart 150 - 170 laag 70 - 80
Taartbodem 150- 170 midden 15 - 25
Zandkoekjes 150 - 160 midden 15 - 18
Gistdeeg
Vlaai 180 - 190 midden 30 - 40
Brood 200 - 210 laag 30 - 40
Pizza 190 - 210 midden 20 - 35
Kookdeeg
Soezen 190 - 200 midden 20 - 30
Bladerdeeg 190 - 210 midden 15 - 25
Ovenschotels/gratins
Rauwe ingrediënten 160 - 180 laag 60 - 80
Voorgekookte ingrediënten* 160 - 180 laag 30 - 40
Alleen gratineren 180 - 200 laag 20 - 30
Lasagne 170 - 190 laag 35 - 45
* De ingrediënten zijn hier nog warm. Wanneer de ingrediënten wel voorgekookt zijn, maar inmiddels afgekoeld, dan
zal de baktijd verlengd moeten worden.
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