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Bakgids
GERECHTEN
TRADITIONEEL BAKKEN
ALLE GERECHTEN DIENEN MET GESLOTEN OVENDEUR TE WORDEN BEREID. LAAT DE OVEN IN WERKING NOOIT ONBEHEERD ACHTER.
VLEES
Varkensgebraad (1 kg)
Kalfsgebraad (1 kg)
Rundsgebraad
Lam (bout, schouder 2,5 kg)
Gevogelte (1 kg)
Grote stukken gevogelte
Kippenbouten
Varkens - en kalfskoteletten
Rundskoteletten (1 kg)
Schapenkoteletten
VISSEN
Gegrilde vis
Gebakken vis (zeebrasem)
Vis in papillot
GROENTEN
Groentengratins
Gratins dauphinois
Lasagna
Gevulde tomaten
VARIA
Brochetten
Paté in een terrine
Pizza van kruimeldeeg
Pizza van brooddeeg
Quiches
Soufflé
Taarten
Brood
Geroosterd brood
Stoofpotten
Thermostaat
*180
*180
*240
210
180
180
*180
*240
*180
*180
*180
*210
*210
*240
*210
*210
*210
180
2
2
2
1
2
1
2
2-3
2
2
2
2
2
3
2
2
1
1
Thermostaat
*240
180
*210
1
1
1
Thermostaat
210
210
*210
*210-240
210-240
*270
*270
*270
*270
*270
DS
DS
3
3
3-4
4
4
3-4
4
4-5
180
180
180
180
*210
180
180
180
*180
210
*210
180
180
180
*210
150
2
2
2
2
2-3
2
2
2
2
2
3
2
1
2
1
1
*240
180
*210
2
1
1
210
180
210
210
210
210
240
240
210
240
*270
2
2
DS
3
3
3
4
4
2-3
4
4-5
90
60-70
30-40
50-55
50-70
90-120
15-25
15-20
25-30
10-20
15-20
35-45
10-15
30
55-60
40-45
40-45
15-20
80-100
30-40
15-18
30-45
50
40-45
30-50
1-2
90-180
voeg wat water bij.
tips : zie achterzijde
op het rooster
aarden schaal
bain marie
bakvorm 30 cm
bakplaat
bakvorm 30 cm
bakvorm 21 cm
op het rooster
volgens gerecht
Bakduur in
minuten
Bakgegevens
GECOMBINEERD BAKKEN
Inschuifsleuf
Inschuifsleuf
Inschuifsleuf
Inschuifsleuf
Inschuifsleuf
Inschuifsleuf
Thermostaat
Thermostaat
Thermostaat
°C
°C
°C
°C
°C
22


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