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NL53
BEREIDINGSTABEL
Recept Functie
Voor-
verwarming
Lade (vanaf
ondertste)
Temp.
(°C)
Tijd
(min)
Accessoires
Luchtig gebak Ja 2 160-180 35-55 Rooster + taartvorm
Koekjes / taartjes Ja 3 170-180 15-40 Bakplaat
Soesjes Ja 3 180 30-40 Bakplaat
Pasteitjes / bladerdeeghapjes Ja 3 180-200 20-30 Bakplaat
Meringues Ja 3 90 120-130 Bakplaat
Lamsvlees / kalfsvlees / rundvlees /
varkensvlees
Ja 2 190-200 90-110
Opvangbak of rooster +
ovenschaal
Kip / konijn / eend Ja 2 190-200 65-85
Opvangbak of rooster +
ovenschaal
Kalkoen / gans Ja 2 190-200 140-180
Opvangbak of rooster +
ovenschaal
Vis uit de oven / in folie (filet, heel) Ja 2 180-200 50-60
Opvangbak of rooster +
ovenschaal
Lasagne / pasta uit de oven / cannelloni /
ovenschotels
Ja 2 190-200 45-55 Rooster + ovenschaal
Brood / Focaccia Ja 2 190-230 15-50 Opvangbak of bakplaat
Pizza Ja 2 230-250 7-20 Opvangbak of bakplaat
Toast Ja 4 200 2-5 Rooster
Gegratineerde groenten Ja 3 200 15-20 Rooster + ovenschaal
Moten gegrilde visfilet Ja 3 200 30-40 Rooster + ovenschaal
Worstjes / spiezen / spareribs / hamburgers Ja 4 200 30-50
Grill + opvangbak met water op de
eerste steunhoogte, halverwege
de bereiding omdraaien
Gevulde taarten (cheesecake, strudel,
appeltaart)
Ja 1 180-200 50-60
Opvangbak of rooster +
ovenschaal
Hartige taarten (groentetaart, quiche) Ja 1 180-200 35-55 Rooster + taartvorm
Gevulde groenten (tomaten, paprika's,
courgettes, aubergines)
Ja 2 180-200 40-60 Rooster + ovenschaal
Hartige taarten (groentetaart, quiche) Ja 1 & 3 180-190 45-55
Grill +pyrex schaal, halverwege de
bereiding niveaus verwisselen
Pizza's / focaccia's Ja 1 & 3 230-250 12-30
Bakplaat+opvangbak, halverwege
de bereiding niveaus verwisselen
Gebraden kip - 2 200 55-65
Rooster + opvangbak met water
op de eerste steunhoogte
Gebakken aardappelen - 3 200 45-55 Opvangbak
Rosbief rood - 3 200 30-40
Rooster + opvangbak met water
op de eerste steunhoogte
Lamsbout / schenkel - 3 200 55-70 draadrooster + opvangbak
Koekjes / taartjes - 1 & 3 160-170 20-40
Niveau 3: bakplaat
Niveau 1: opvangbak
8


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