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U kunt in de onderstaande tabel informatie vinden over de etenswaren waarvan
wij de bereiding waarden getest hebben
in ons laboratorium. De bereidingstijden
variëren afhankelijk van de netspanning, de aard van te bereiden materiaal, de
hoeveelheid en temperatuur. De maaltijden die u aan de hand van deze waarden
gaat voorbereiden, kunnen buiten uw smaak vallen. U kunt door experimenteren
verschillende smaken vinden en verschillende waarden bepalen welke resultaten
geven binnen uw eigen smaakgrenzen.
*U kunt de volgorde van de planken van de oven zien op pagina 40
bij Afbeelding 1.
Etenswaren Thermostaat
graad
Bereidingstijd Plaats van plank
Koek 170-180 25-30 1. Ablage
Taart 170-190 40-50 1. Ablage
Pastei 180-200 40-50 1. Ablage
Plaat cake 170-180 20-30 1. Ablage
Cake in bakvorm 170-180 35-40 1. Ablage
Gebakken pasta 180-190 25-30 1. Ablage
Vis 220-MAX 30-40 1. Ablage
Lamsvlees 220-MAX 90-120 1. Ablage
Schapenvlees 220-MAX 90-120 1. Ablage
Kalfsvlees 220-MAX 90-120 1. Ablage
Kalkoen 220-MAX 45-55 1. Ablage
Stukken kip 220-MAX 75-100 1. Ablage
Ontdooien 60-120 55-60 2. Ablage
“Voordat u gaat bakken, zorg ervoor dat uw oven eerst wordt verwarmd.
U kunt als voorverwarmingstijd de duur nemen van totdat het licht van de
temperatuur eerste keer uitgaat.”
BEREIDINGSTABEL
52


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