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3/ BAKWIJZEN VAN DE OVEN
GGRRIILLLL HHEETTEE LLUUCCHHTT
(aanbevolen temperatuur
119900°°CC
mini 100°C maxi 250°C)
Het bakken gebeurt door het bovenste verwarmingselement en de heteluchtcircula-
tie.
Voorverwarmen is niet nodig. Gevogelte en rollades blijven sappig en krokant.
Schuif de braadslee op de laagste richel.
Aanbevolen voor alle gevogelte of rollades, om lamsbout en runderkarbonade door
te bakken Om stukken vis zacht te houden.
TTUURRBBOO PPLLUUSS
(aanbevolen temperatuur
119900°°CC
mini 75°C maxi 250°C)
Het bakken gebeurt met het verwarmingselement achter in de oven en de luchtcir-
culatie.
Snelle temperatuurstijging: voor sommige gerechten is het niet nodig de oven voor
te verwarmen.
Aanbevolen om de sappigheid van wit vlees, vis en groenten te bewaren.
TTRRAADDIITTIIOONNEEEELL HHEETTEELLUUCCHHTT
(aanbevolen temperatuur
117755°°CC
mini 75°C maxi 220°C)
Het bakken gebeurt met het onderste en het bovenste verwarmingselement en met
de luchtcirculatie.
Aanbevolen voor quiches, pasteien, sappige vruchtentaarten, in een metalen vorm
met bij voorkeur een antiaanbaklaag.
15
*
Let op
Alle bereidingen gebeuren met gesloten ovendeur.
* Bakwijze(n) waarnaar verwezen wordt in het energielabel volgens de Europese norm EN
50304 en de Europese richtlijn 2002/40/CE.
15


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