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Bak- en braadtabel
Boven- en onderwarmte en hetelucht
Tijden zijn exclusief voorverwarmen.
De lege oven altijd 10 minuten voorverwarmen.
(*)
Indien u gelijktijdig meer dan een gerecht wilt bereiden, adviseren wij u deze op de tussen haakjes aangegeven
niveaus te plaatsen.
GEBAK
Schuimtaart 2 170 2 (1en3)* 160 45-60 In cakevorm
Zandtaartdeeg 2 170 2 (1en3)* 160 20-30 In cakevorm
Kwarktaart 1 175 2 165 60-80 In cakevorm
Appelcake (Appeltaart) 1 170 2 li + re. 160 90-120 In cakevorm
Strudel 2 180 2 160 60-80 Op bakplaat
Jamtaart 2 190 2(1en3)* 180 40-45 In cakevorm
Fruitcake 2 170 2 150 60-70 In cakevorm
Biscuitgebak 2 170 1 165 35-45 In cakevorm
Kerstcake 1 150 2 150 120-150 In cakevorm
Pruimentaart 1 175 2 160 50-60 In broodvorm
Kleine cake 3 170 2 160 30-35 Op bakplaat
Koekjes 3 160 3(1en3)* 150 25-35 Op bakplaat
Schuimpjes 2 135 2(1en3)* 150 60-90 Op bakplaat
Koffiebroodjes 2 200 2 190 12~20 Op bakplaat
Soesjes 2of 3 210 2(1en3)* 170 25-35 Op bakplaat
Taartjes 2 180 2 170 45-70 In cakevorm
BROOD EN PIZZA
Wit brood 1 195 2 185 60-70
Roggebrood 1 190 1 180 30-45 In broodvorm
Broodjes 2 200 2(1en3)* 175 25-40 Op bakplaat
Pizza 2 200 2 200 20-30 Op bakplaat
OVENSCHOTELS
Hartige taart 2 200 2(1en3)* 175 40-50 In bakvorm
Groentetaart 2 200 2(1en3)* 175 45-60 In bakvorm
Quiche 1 210 1 190 30-40 In bakvorm
Lasagne 2 200 2 200 25-35 In bakvorm
Cannelloni 2 200 2 200 25-35 In bakvorm
VLEES
Rund 2 190 2 175 50-70 Op rooster
Varken 2 180 2 175 100-130 Op rooster
Kalf 2 190 2 175 90-120 Op rooster
Rosbief
rood 2 210 2 200 50-60 Op rooster
medium 2 210 2 200 60-70 Op rooster
doorbakken 2 210 2 200 70-80 Op rooster
Varkensschouder 2 180 2 170 120-150 Met zwoerd
Varkensschenkel 2 180 2 160 100-120 2 stuks
Lam 2 190 2 175 110-130 Bout
Kip 2 190 2 200 70-85 Heel
Kalkoen 2 180 2 160 210-240 Heel
Eend 2 175 2 220 120-150 Heel
Gans 2 175 1 160 150-200 Heel
Konijn 2 190 2 175 60-80 In stukken
Haas 2 190 2 175 150-200 In stukken
Fazant 2 190 2 175 90-120 Heel
Gehaktbrood 2 180 2 170 tot.150 in broodvorm
VIS
Forel/Zeebrasem 2 190 2(1en3)* 175 40-55 3-4 vissen
Tonijn/Zalm 2 190 2(1en3)* 175 35-60 4-6 filets
SOORT
GERECHT
Boven- en onderwarmte
Hetelucht
temp °C
temp
°C
4
3
2
1
4
3
2
1
Bereidingstijd in
minuten
OPMERKINGEN
64


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