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Kalfsvlees
SOORT GE-
RECHT
Aantal Roosterhoog-
te
Temperatuur
[°C]
Tijd [min]
Geroosterd
kalfsvlees
1 kg. 1 of 2 160 - 180 90 - 120
Kalfsschenkel 1,5 – 2 kg 1 of 2 160 - 180 120 - 150
Lamsvlees
SOORT GE-
RECHT
Aantal Roosterhoog-
te
Temperatuur
[°C]
Tijd [min]
Lamsbout,
geroosterd
lamsvlees
1 – 1,5 kg 1 of 2 150 - 170 100 - 120
Lamsrug 1 – 1,5 kg 1 of 2 160 - 180 40 - 60
Gevogelte
SOORT GE-
RECHT
Aantal Roosterhoog-
te
Temperatuur
[°C]
Tijd [min]
Stukken gevo-
gelte
200 – 250 g
p.p.
1 of 2 200 - 220 30 - 50
Halve kip 400 – 500 g
p.p.
1 of 2 190 - 210 35 - 50
Kip, haantje 1 – 1,5 kg 1 of 2 190 - 210 50 - 70
eend 1,5 – 2 kg 1 of 2 180 - 200 80 - 100
gans 3,5 – 5 kg 1 of 2 160 - 180 120 - 180
kalkoen 2,5 – 3,5 kg 1 of 2 160 - 180 120 - 150
kalkoen 4 – 6 kg 1 of 2 140 - 160 150 - 240
Vis (gestoomd)
SOORT GE-
RECHT
Aantal Roosterhoog-
te
Temperatuur
[°C]
Tijd [min]
Hele vis 1 – 1,5 kg 1 of 2 210 - 220 40 - 60
9.8 Ontdooien
SOORT GE-
RECHT
[g]
Ontdooi-
tijd [min]
Nadooitijd
[min]
Notities
Kip 1000 100-140 20-30
Leg de kip op een
omgekeerde onder-
schotel in een groot
bord. Halverwege de
bereidingstijd om-
draaien.
NEDERLANDS 25
25


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