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Als de vloeistof in de weckpotten begint te borrelen
(na ca. 35 - 60 minuten bij weckpotten van 1 liter),
stop de oven of verlaag de temperatuur tot 100 °C
(raadpleeg de tabel).
Stel de temperatuur in op 160 - 170 °C.
ZACHTE VRUCH-
TEN
(min)
Kooktijd tot het sud-
deren begint
Aardbeien / Bosbes-
sen / Frambozen / rij-
pe kruisbessen
35 - 45
STEEN-
VRUCHTEN
(min)
Kooktijd tot
het sudderen
begint
(min)
Door blijven
koken op
100 °C
Perziken /
Kweeperen /
Pruimen
35 - 45 10 - 15
GROENTEN
(min)
Kooktijd tot
het sudderen
begint
(min)
Door blijven
koken op
100 °C
Wortelen 50 - 60 5 - 10
Komkommers 50 - 60 -
Gemengde
augurken
50 - 60 5 - 10
Koolrabi /
Erwten / As-
perge
50 - 60 15 - 20
DEHYDRATEREN - HETELUCHT
Bedek de bakplaten met vetbestendig papier of
bakpapier.
Voor een beter resultaat, stop de oven halverwege
de droogtijd, open de deur en laat het een nacht
afkoelen om het drogen af te ronden.
Gebruik de derde rekstand voor 1 bakplaat.
Gebruik de eerste en de vierde rekstand voor 2
bakplaten.
GROENTEN (°C) (u)
Bonen 60 - 70 6 - 8
Paprika’s 60 - 70 5 - 6
Soepgroenten 60 - 70 5 - 6
Champignons 50 - 60 6 - 8
Kruiden 40 - 50 2 - 3
Stel de temperatuur in op 60 - 70 °C.
FRUIT (u)
Pruimen 8 - 10
Abrikozen 8 - 10
Schijfjes appel 6 - 8
Peren 6 - 9
WARMELUCHT (VOCHTIG) - AANBEVOLEN ACCESSOIRES
Gebruik de donkere en niet-reflecterende bakjes en schalen. Ze nemen de warmte beter op dan licht en
reflecterend servies.
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