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PIZZA HETELUCHT
Gerecht Temperatuur (°C) Tijd (min) Roosterhoogte
Pizza (dunne korst)
1) 200 - 230 15 - 20 3
Pizza (met veel garne-
ring)
2)
180 - 200 20 - 30 3
Taarten 180 - 200 40 - 55 3
Spinazietaart 160 - 180 45 - 60 3
Quiche Lorraine (hartige
taart)
170 - 190 45 - 55 3
Zwitserse flan 170 - 190 45 - 55 3
Kwarktaart 140 - 160 60 - 90 3
Appeltaart, bedekt 150 - 170 50 - 60 3
Groentetaart 160 - 180 50 - 60 3
Ongedesemd brood
1) 230 10 - 20 3
Bladerdeegtaart
1) 160 - 180 45 - 55 3
Flammekuchen
1) 230 12 - 20 3
Piroggen (Russische vari-
ant op calzone)
1)
180 - 200 15 - 25 3
1) Oven voorverwarmen.
2) Gebruik de braadpan.
BRADEN
Gebruik hittebestendig kookgerei.
Braad grote braadstukken direct in de diepe
bakplaat of op een bakrooster boven de bakplaat.
Giet wat water op de bakplaat om het inbranden
van vrijkomende vleessappen of vet te voorkomen.
Vlees met een korst kan in de braadslede zonder
deksel worden gebraden.
Draai het braadstuk na 1/2 - 2/3 van de gaartijd.
Om het vlees sappiger te houden:
Braad mager vlees in een braadpan met deksel
of gebruik een braadzak.
Rooster vlees en vis in grote stukken (1 kg of
meer).
Besprenkel grote braadstukken en gevogelte
diverse keren tijdens het braden met het eigen
vleessap.
BRADEN
Rundvlees
Gerecht Functie Gewicht (kg)
Vermogen
(Watt)
Temperatuur
(°C)
Tijd (min)
Rooster-
hoogte
Stoof-
vlees
Boven-/
Onder-
warmte
1 - 1.5 200 230 60 - 80 1
20
20


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