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Pelgrim am 64 Manual

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OVERZICHTSTABELLEN
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OVERZICHTSTABELLEN
Overzichtstabel bakken
Recept Turbo-hetelucht Tijd
Temperatuur °C Richel min.
Roerdeeg
Cake 140 - 150 2 65 - 70
Tulband 140 - 160 2 70 - 80
Kruidkoek 140 - 150 2 65 - 75
Vruchtentaart (bakplaat) 150 - 170 4 35 - 45
Vruchtentaart (springvorm) 150 - 170 2 45 - 55
Taartbodem 150 - 170 4 20 - 30
Klein gebak 150 - 170 4 15 - 25
Biscuitdeeg
Biscuitgebak 150 - 170 4 40 - 50
Biscuitrol 160 - 180 4 15 - 20
Zandtaartdeeg
Appeltaart 165- 175 2 50 - 60
Kwarktaart 150 - 170 2 70 - 80
Taartbodem 150 - 170 4 15 - 25
Zandkoekjes
op 1 niveau 150 - 160 4 15 - 18
op 2 niveaus 150 - 160 1 + 5 15 - 18
op 3 niveaus 150 - 160 1 + 4 + 7 15 - 18
Gistdeeg
Vlaai 180 - 190 4 30 - 40
Brood 200 - 210 2 30 - 40
Pizza 190- 210 4 20 - 35
Kookdeeg
Soezen 190 - 200 4 20 - 30
Bladerdeeg 190- 210 4 15 - 25
Ovenschotels/gratins
Rauwe ingrediënten 160 - 180 2 60 - 80
Voorgekookte ingrediënten* 160 - 180 2 30 - 40
Alleen gratineren 180 - 200 2 20 - 30
Lasagne 170 - 190 2 35 - 45
* De ingrediënten zijn hier nog warm. Wanneer de ingrediënten wel voorgekookt zijn, maar inmiddels afgekoeld, dan
zal de baktijd verlengd moeten worden.
Overzichtstabel braden
Recept Turbo-hetelucht Tijd
Vlees (1,5 kg) Temperatuur °C Richel min.
Kalfsvlees
Kalfsfricandeau 150 - 160 2/3 55 - 65
Kalfsrollade 150 - 160 2/3 80 - 90
Gevulde kalfsborst 150 - 160 2/3 80 - 90
Rundvlees
Ossehaas 200 - 210 2/3 20 - 25
Rosbief 200 - 220 2/3 30 - 35
Lenderollade 150 - 160 2/3 55 - 65
Ribrollade 150- 160 2/3 85 - 95
Staartstuk 150 - 160 2/3 35 - 45
Varkensvlees
Varkensfricandeau 150 - 160 2/3 80 - 90
Varkenslenderollade 150 - 160 2/3 80 - 90
Doorregen rollade 150 - 160 2/3 90 - 100
Lamsvlees
Lamsbout roze 150 - 160 2/3 50 - 60
Lamsbout gaar 150 - 160 2/3 85 - 100
Lamsrollade 150 - 160 2/3 95 - 110
Lamsschouder 150 - 160 2/3 95 - 110
Gevogelte 1 kg
Kip 160 - 170 2 50 - 60
Babykalkoen (2 - 3 kg) 160 - 170 1 120 - 180
Eend (wild) 160 - 170 2/3 50- 60
Wild
Haas 160 - 170 2/3 110 - 120
Konijn 160- 170 2/3 90 - 120
Per 500 gram meer, 15 - 20 minuten langere braadtijd. Platte, dunne stukken hebben gemiddeld 5 minuten per kg minder
braadtijd nodig, dan dikke of opgerolde stukken vlees.
… 8 …


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