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Boven- en onderwarmte en hete lucht
Tijden zijn exclusief voorverwarmen.
De lege oven altijd 10 minuten voorverwarmen.
De aangegeven temperaturen zijn richtgetallen. Eventueel moeten de temperaturen aangepast
worden aan persoonlijke wensen.
(*)
Indien u gelijktijdig meer dan een gerecht wilt bereiden, adviseren wij u deze op de tussen
haakjes aangegeven niveaus te plaatsen.
Baktabellen
GEBAK
Schuimtaart 2 170 2 (1en3)* 160 45-60 in cakevorm
Zandkoekdeeg 2 170 2 (1en3)* 160 20-30 in cakevorm
Karnemelk-kwarktaart 1 175 2 165 60-80 in cakevorm
Appeltaart 1 170 2 (1en3)* 160 90-120 in cakevorm
Strudel 2 180 2 160 60-80 op bakblik
Jamtaart 2 190 2 (1en3)* 180 40-45 in cakevorm
Cake 2 170 2 150 60-70 in cakevorm
Biskuitgebak 1 170 2 (1en3)* 165 30-40 in cakevorm
Kerststol 1 150 2 150 120-150 in cakevorm
Pruimentaart 1 175 2 160 50-60 In broodvorm
Kleine cake 3 170 2 160 20-35 Op bakplaat
Koekjes 2 160 2(1en3)* 150 20-30 Op bakplaat
Schuimpjes 2 135 2(1en3)* 150 60-90 Op bakplaat
Koffiebroodjes 2 200 2 190 12~20 Op bakplaat
Soesjes 2 of 3 210 2 (1en3)* 170 25-35 op bakblik
Taartjes 2 180 2 170 45-70 in cakevorm
BROOD EN PIZZA
Wit brood 1 195 2 185 60-70
Roggebrood 1 190 1 180 30-45 In broodvorm
Broodjes 2 200 2(1en3)* 175 25-40 Op bakblik
Pizza 2 200 2 200 20-30 op bakblik
OVENSCHOTELS
Hartige taart 2 200 2 (1en3)* 175 40-50 bakvorm
Groentetaart 2 200 2 (1en3)* 175 45-60 bakvorm
Quiche 1 210 1 190 30-40 bakvorm
Lasagne 2 200 2 200 25-35 bakvorm
Cannelloni 2 200 2 200 25-35 bakvorm
VLEES
Rund 2 190 2 175 50-70 Op rooster
Varken 2 180 2 175 100-130 Op rooster
Kalf 2 190 2 175 90-120 Op rooster
Rosbief
rood 2 210 2 200 50-60 Op rooster
medium 2 210 2 200 60-70 Op rooster
doorbakken 2 210 2 200 70-80 Op rooster
Varkensschouder 2 180 2 170 120-150 Met zwoerd
Varkensschenkel 2 180 2 160 100-120 2 stuks
Lam 2 190 2 175 110-130 Bout
Kip 2 190 2 200 70-85 Heel
Kalkoen 2 180 2 160 210-240 Heel
Eend 2 175 2 220 120-150 heel
Gans 2 175 1 160 150-200 heel
Konijn 2 190 2 175 60-80 In stukken
Haas 2 190 2 175 150-200 In stukken
Fazant 2 190 2 175 90-120 heel
Gehakt 2 180 2 170 samen150 broodvorm
VIS
Forel/Zeebrasem 2 190 2(1en3)* 175 40-55 3-4 vissen
Tonijn/Zalm 2 190 2(1en3)* 175 35-60 4-6 filets
GERECHT
Boven- en onderwarmte
Hete lucht
Temp.
(°C)
Temp.
(°C)
4
3
2
1
Bereidingstijd
in minuten
OPMERKINGEN
4
3
2
1
Niveau Niveau
62


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