Manual De Dietrich dop 440x (page 1 of 2) (Dutch)

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GERECHTEN

TRADITIONEEL BAKKEN

GECOMBINEERD BAKKEN

Inschuifsleuf

*Oven voorverwarmen tot de vermelde temperatuur. DS = Draaispit.

•

Grill met regelbaar vermogen tussen 1 (minimale stand) en 4 (maximale stand). Ander model : kies .

•

In de stand Grill plaatst u de te grillen gerechten op het ovenrooster of het draaispit. Plaats de braadslee eronder of op de ovenbodem om de braadsappen op te vangen.

•

Gebruik de braadslee nooit als bakplaat (spatten!).

•

Voor een bereiding in bain-marie vult u de ovenschaal halfvol met heet water.

• Sluit altijd de ovendeur tijdens een bakcyclus. In de stand met de maximale temperatuur mag u de ovendeur evenwel op een kiertje zetten.

In de stand Grill en bij gebruik van het draaispit mag u de temperatuur maximaal op 220°C (aanbevolen waarde in deze handleiding) instellen en

dient u de ovendeur te sluiten.

C° 40/50 65 100 125 150 180 200 220 250 275

Cijfer 1 2 345678 9 maxi

THERMOSTAAT : CIJFER MET OVEREENSTEMMENDE GRADENWAARDE IN

➜➜

°C

Bakduur

Bakgegevens

99628524 NL 10/04

Inschuifsleuf

Vlees

Varkensgebraad (1 kg) 200 2 180° 2 90 voeg wat water bij.

Kalfsgebraad (1 kg) 200 2 180 2 60-70

Rundsgebraad *240 2 220 3 30-40

tips : zie achterzijde

Lam (bout, schouder 2,5 kg) *220 1 3 DS 200 2 50-55

Gevogelte (1 kg) 200 2 2 DS 210 DS 180 2 50-70

Grote stukken gevogeltev 200 1 1h30-2h15

Kippenbouten 2 3 210 3 15-25

op het rooster

Varkens- en kalfskoteletten 3 3 15-20

Rundskoteletten (1 kg) 2

3-4 210 3 25-30

Schapenkoteletten 3 4 10-20

Vissen

Gegrilde vissen 4 4 15-20

Gebakken vis (zeebrasem) *200 2 180 2 180 2 35-45

aarden schaal

Vis in papillot *220 2-3 *200 2-3

10-15

Groenten

Groentengratins 4

3-4 220 2-3 30

Gratin dauphinois *200 2 180 2 55-60

Lasagna *200 2 180 2 40-45

Gevulde tomaten *200 2 180 2 40-45

Patisserie

Biscuit de Savoie - Génoise 165 1 180 1 180 2 35-45

Biscuitrol *220 3 5-10

Brioche *180 1 *200 1 165 1 25-30 * in stand

Brownies *180 2 25-30

grote glazen schaal

Cake - Evenveeltje *180 1 *180 1 180 2 55-65 * in stand

Clafoutis 200 2 180 2 35-45

Crèmes 165 2 150 2 20-45 bain-marie

Cookies - Zandkoekjes *200 3 180 3 15-18

bakplaat

Kouglof 180 1 180 1 45-50

speciale bakvorm

Meringue 100 2 100 2 1h30

bakplaat

Madeleinekoekjes *220 2 5-10 bakplaat op rooster

Soezen *200 3 180 3 30-40 volgens grootte

Koekjes van bladerdeeg *220 3 *200 3 5-10 Bakplaat

Savarin *180 2 180 1 30-40

Gebak van kruimeldeeg *210 2 205 1

30-40 alum. bakvorm 30 cm

Gebak van fijn bladerdeeg *220 2 *220 2 15-25

bakplaat

Gebak van gistdeeg *210 2 *205 2 35-45 Bakplaat

Varia

Brochetten 3-4 4 15-30

Paté in een terrine *200 2 200 2 1h20-1h40 bain marie

Pizza van kruimeldeeg *210 2 200 2 30-40 alum. bakvorm 30 cm

Pizza van brooddeeg *220 3 *220 3 15-18 Bakplaat

Quiches *210 2 205 2-1 30-45 alum. bakvorm 30 cm

Soufflé 180 1 180 1 50

glazen bakvorm 21 cm

Taarten *200 2 210 2 40-45 bakvorm met

hoge randen

Brood *220 1 *220 1 *200 1 30-50 * in stand

Geroosterd brood 4 4-5 1-2

op het rooster

Stoofpotten 180 1 170 1 1h30-3h volgens

(daube, baeckaofen) gerecht

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De Dietrich dop 440x Manual

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