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86
NEDERLANDS
Ingrediënten
Min. - max.
hoeveelheid
Bewerkingstijd
(min)
Temperatuur Opmerking
Hamburger
Ongeveer
150 g/6 oz
(diameter
10 cm/4 in)
1-4 stuks 10-15 200 °C/
400°F
Dikke worst
Ongeveer 100
g/3,5 oz (diameter
4 cm/1,6 in)
1-5 stuks
(1 laag)
12-15 200 °C/
400°F
Dunne worst
Ongeveer
70 g/2.5 oz
(diameter
2 cm/0,8 in)
1-6 stuks 9-12 200 °C/
400°F
Varkenslende
500–1000 g/
18–35 oz
50–75 180 °C/
350 °F
Laat het vlees 5 minuten
rusten voordat u het
aansnijdt.
Hele vis
Ongeveer 300–
400 g/11–14 oz
1-2 17–20 200 °C/
400 °F
Snijd de staart eraf als deze
niet in de mand/grillpan
past.
Vislet
Ongeveer
120 g/4,2 oz
1–3
(1 laag)
9-12 200 °C/
400 °F
Leg de vis met de huidkant
op de bodem en voeg wat
olie toe om aanbakken te
voorkomen.
Schelp-/
schaaldieren
Ongeveer
25–30 g/0,9–1 oz
200–1500 g
7-53 oz
15–20 200 °C/
400 °F
Halverwege schudden,
draaien of roeren
Cake 750 g/26 oz 35–40 160 °C/
325 °F
Cakevorm gebruiken.
Muns
Ongeveer
50 g/1,8 oz
1-9 12-14 180 °C/
350 °F
Gebruik hittebestendige
siliconen munvormpjes.
Quiche (diameter
17 cm/6,7 in)
500 g/18 oz 20–25 160 °C/
325 °F
Bakplaat of ovenschaal
gebruiken.
Voorgebakken
geroosterd brood/
broodjes
1-6 6-7 180 °C/
350 °F
Zelfgebakken
brood
550 g/20 oz 25–35 150 °C/
300 °F
Het brood moet zo
plat mogelijk zijn om
te voorkomen dat het
tijdens het rijzen tegen het
verwarmingselement komt.
86


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