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VLEES
SOORT GE-
RECHT
Boven + onder-
warmte
Multi hetelucht
Berei-
dingstijd
[min]
Notities
Bakplaat-
positie
Tem
p [°C]
Bakplaat-
positie
Tem
p
[°C]
Rundvlees 2 200 2 190 50 - 70 Op een bak-
rooster
Varkens-
vlees
2 180 2 180 90 - 120 Op een bak-
rooster
Kalfsvlees 2 190 2 175 90 - 120 Op een bak-
rooster
Engelse ros-
bief, rood
2 210 2 200 50 - 60 Op een bak-
rooster
Engelse ros-
bief, medi-
um
2 210 2 200 60 - 70 Op een bak-
rooster
Engelse ros-
bief, door-
bakken
2 210 2 200 70 - 75 Op een bak-
rooster
Varkens-
schouder
2 180 2 170 120 - 150 Met zwoerd
Varkens-
schenkel
2 180 2 160 100 - 120 2 stuks
Lamsvlees 2 190 2 175 110 - 130 Bout
Kip 2 220 2 200 70 - 85 Hele
Kalkoen 2 180 2 160 210 - 240 Hele
Eend 2 175 2 220 120 - 150 Hele
Gans 2 175 1 160 150 - 200 Hele
Konijn 2 190 2 175 60 - 80 In stukken
gesneden
Haas 2 190 2 175 150 - 200 In stukken
gesneden
Fazant 2 190 2 175 90 - 120 Hele
VIS
SOORT GE-
RECHT
Boven + onder-
warmte
Multi hetelucht
Berei-
dingstijd
[min]
Notities
Bakplaat-
positie
Tem
p [°C]
Bakplaat-
positie
Tem
p
[°C]
Forel/Zee-
brasem
2 190 2 175 40 - 55 3 - 4 vissen
NEDERLANDS 23
23


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