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RECEPT FUNCTIE
VOORVER-
WARMEN
TEMPERATUUR
(°C)
BEREIDINGSTIJD
(Min.)
NIVEAU
EN ACCESSOIRES
Luchtig gebak
- 160-180 30-90
2/3
- 160-180 30-90
4
1
Gevulde taart
(cheesecake, strudel, vruchtentaart)
- 160-200 35-90
3
- 160–200 40-90
4
1
Koekjes / taartjes
- 160-180 20-45
3
- 160 –170 20-45
4
1
- 160 -170 20-45 ***
5
3
1
Soesjes
- 180-200 30-40
3
- 180-190 35-45
4
1
- 180-190 35-45 ***
5
3
1
Meringues
- 90 110 -150
3
- 90 140-160
4
1
- 90 140-160 ***
5
3 1
Brood/pizza/focaccia
- 190-250 15-50
1 / 2
- 190-250 20-50
4
1
- 190-250 25-50 ***
5
3
1
Hartige taarten
(groentetaart)
- 180-190 40-55
2 / 3
- 180-190 45-70
4
1
- 180-190 45-70 ***
5
3 1
Pasteitjes/bladerdeeghapjes
- 190-200 20-30
3
- 180-190 20-40
4
1
- 180-190 20-40 ***
5
3 1
Lasagne/gebakken Pasta/
cannelloni/ovenschotels
- 190-200 45-65
3
Lamsvlees/kalfsvlees/ rundvlees/
varkensvlees
1 kg
- 190-200 80 -110
3
Kip / konijn / eend 1 kg - 200-230 50-100
3
Kalkoen/gans 3 kg - 190-200 80 -130
2
Vis uit de oven/in folie (let, heel) - 180-200 50-60
3
Gevulde groenten
(tomaten, courgettes, aubergines)
- 180-200 40-60
2
Geroosterd brood - Hoog 3-6
5
BEREIDINGSTABEL
8


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