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HETELUCHT + STOOM
Recept Stoomniveau Voorverwarmen Temperatuur
(°C)
Bereidingstijd
(Min.) Niveau en Accessoires
Shortbread / Koekjes
LAAG -140 - 150 35 - 55 3
LAAG -140 30 - 50 4 1
LAAG -140 40 - 60 5 31
Klein gebak / Muffin
LAAG -160 - 170 30 - 40 3
LAAG -150 30 - 50 4 1
LAAG -150 40 - 60 5 31
Luchtig gebak LAAG -170 - 180 40 - 60 2
Luchtige cake LAAG -160 - 170 30 - 40 2
Focaccia LAAG -200 - 220 20 - 40 3
Heel brood LAAG -170 -180 70 - 100 3
Broodjes LAAG -200 - 220 30 - 50 3
Baguette LAAG -200 - 220 30 - 50 3
Gebakken aardappelen MEDIUM -200 - 220 50 - 70 3
Kalfsvlees / rundvlees / varkensvlees 1 kg MEDIUM -180 - 200 60 - 100 3
Kalfsvlees / rundvlees / varkensvlees
(stukken) MEDIUM -160 - 180 60-80 3
Rosbief rosé 1 kg MEDIUM -200 - 220 40 - 50 3
Rosbief rosé 2 kg MEDIUM -200 55 - 65 3
Lamsbout MEDIUM -180 - 200 65 - 75 3
Gestoofde varkensschenkel MEDIUM -160 - 180 85 - 100 3
Kip / parelhoen / eend 1 - 1,5 kg MEDIUM -200 - 220 50 - 70 3
Kip / parelhoen / eend (stukken) MEDIUM -200 - 220 55 - 65 3
Gevulde groenten
(tomaten, courgettes, aubergines) MEDIUM -180 - 200 25 - 40 3
Visfilet HOOG -180 - 200 15 - 30 3
11


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