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Gerecht Accessoires / vor-
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Hoogte Verwar-
mingsme-
thode
→Pagina11
Temperatuur in
°C
Magnetron-
vermogen in
W
Tijdsduur
in min.
Biscuittaart, 3 eieren Springvorm
Ø28cm
1 ⁠ 150-170 1- 30-50
Biscuittaart, 3 eieren Springvorm
Ø28cm
1 ⁠ 150-160 - 50-60
Zandtaartdeeggebak met
vochtige bedekking
Braadslede 1 ⁠ 160-180 2- 60-80
Gebak van gistdeeg met
vochtige bedekking
Braadslede 1 ⁠ 180-200 2- 30-45
Cakerol Bakplaat 1 ⁠ 190-210 1- 10-15
Muffins Muffinplaat 1 ⁠ 170-190 - 15-30
Klein gebak van gistdeeg Bakplaat 1 ⁠ 160-170 - 30-40
Koekjes Bakplaat 2 ⁠ 140-160 - 15-30
Koekjes, 2 niveaus Braadslede
+
Bakplaat
3+1 ⁠ 130-150 - 20-35
Brood, op de plaat 750
g
Braadslede
of
Langwerpige bak-
vorm
1 ⁠ 1. 210-220
2. 180-190 1, 2.2
-1. 10-15
2. 25-35
Brood, op de plaat 1500
g
Braadslede
of
Langwerpige bak-
vorm
1 ⁠ 1. 210-220
2. 180-190 1, 2.2
-1. 10-15
2. 40-50
Brood, op de plaat 1500
g
Braadslede
of
Langwerpige bak-
vorm
1 ⁠ 200-210 - 35-45
Plat rond brood Braadslede 1 ⁠ 250-270 - 20-30
Broodjes, vers Bakplaat 1 ⁠ 180-200 - 25-35
Pizza, vers Bakplaat 1 ⁠ 200-220 2- 20-30
Pizza, vers, 2niveaus Braadslede
+
Bakplaat
3+1 ⁠ 180-200 2- 35-45
Pizza, vers, dunne bo-
dem, in pizzavorm
Pizzaplaat 1 ⁠ 210-230 - 20-30
Quiche Quiche-vorm met
donkere coating
1 ⁠ 190-210 - 30-45
Flammkuchen Braadslede 1 ⁠ 260-280 1- 10-20
Ovenschotel, hartig, ge-
gaarde ingrediënten.
Ovenschaal 1 ⁠ 200-220 - 35-55
Ovenschotel, hartig, ge-
gaarde ingrediënten.
Ovenschaal 1 ⁠ 140-160 360 20-30
Aardappelgratin, rauwe
ingrediënten, 4cm hoog
Ovenschaal 1 ⁠ 170-180 - 50-65
Aardappelgratin, rauwe
ingrediënten, 4cm hoog
Ovenschaal 1 ⁠ 170-190 360 20-25
Kip, 1,3 kg, ongevuld Rooster 1 ⁠ 200-220 - 60-70
Kip, 1,3 kg, ongevuld Gesloten vorm 1 ⁠ 230-250 360 25-35
Kleine kipdelen, à 250g Rooster 2 ⁠ 220-230 - 30-35
Kleine kipdelen, à 250g Open vorm 1 ⁠ 190-210 360 20-30
1Het apparaat voorverwarmen.
2Schakel de ventilatiefunctie "Knapperig laagje" in.
3Het gerecht na 2/3 van de totale tijd keren.
4Het voedsel tussendoor 1 - 2 maal omroeren.
38


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