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Het bakken
n Kooktijdentabel
Gebruik deze tabel als richtlijn indien de
bereidingstemperatuur niet in uw recept vermeld
staat.
Uiteraard vormen deze tijden slechts een
indicatie, zij kunnen variëren al naar gelang
het gewicht, de afmeting/dikte en de
begintemperatuur van het (diepvries)product.
n Aanbevelingen
Voor het braden van vlees en gevogelte dient gebruik te worden gemaakt van
een ovenschotel met een rand van tenminste 5 cm. Dit om overmatig spatten
van vet tegen de ovenwanden te voorkomen. Gebruik voor gebak bij voorkeur
bakvormen met een anti-aanbaklaag, zodat het gebak extra gemakkelijk en
mooi uit de vorm komt. Voor de juiste keuze van ovenschotels en bakvormen
dient u rekening te houden met de volgende maximale afmetingen :
Stand van de thermostaat
100° 125° 150° 175° 205° 225° 240° 260° 280°
Borden verwarmen
uu
Opwarmen
uuuuuu
Diepvriesproducten
uuuuuuu
Vis
uuu
Gratineren
uuu
Gevogelte/kip
uuu
Vlees
uuu
Hoogte Breedte Diepte
145 mm 275 mm 290 mm
˚C
100
125
150
175
205
225
240
260
280
13
n
4
NL - Notice 740437.qxd 26/08/2004 13:54 Page 13
6


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