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Lamsvlees
Gerecht Gewicht (kg) Functie Temperatuur
(°C)
Tijd (min) Rooster-
hoogte
Lamsbout /
geroosterd
lamsvlees
1 - 1.5 Grill + venti-
lator
150 - 170 100 - 120 1
Lamsrug, me-
dium
1 - 1.5 Grill + venti-
lator
160 - 180 40 - 60 1
Wild
Gerecht Gewicht Functie Temperatuur
(°C)
Tijd (min) Rooster-
hoogte
Hazenrug /
hazenbout
tot 1 kg Grill + venti-
lator
180 - 200
1)
35 - 55 1
Rug 1,5 – 2 kg Boven- / On-
derverhitting
180 - 200 60 - 90 1
Reebout,
hertenbout
1,5 – 2 kg Boven- / On-
derverhitting
180 - 200 60 - 90 1
1)
Oven voorverwarmen.
Gevogelte
Gerecht Gewicht Functie Temperatuur
(°C)
Tijd (min) Rooster-
hoogte
Stukken ge-
vogelte
200 – 250 g
elk
Grill + venti-
lator
200 - 220 30 - 50 1
Halve kip 400 – 500 g
elk
Grill + venti-
lator
190 - 210 40 - 50 1
Kip, haantje 1 – 1,5 kg Grill + venti-
lator
190 - 210 50 - 70 1
eend 1,5 – 2 kg Grill + venti-
lator
180 - 200 80 - 100 1
gans 3,5 – 5 kg Grill + venti-
lator
160 - 180 120 - 180 1
kalkoen 2,5 – 3,5 kg Grill + venti-
lator
160 - 180 120 - 150 1
kalkoen 4 – 6 kg Grill + venti-
lator
140 - 160 150 - 240 1
Vis (gestoomd)
Gerecht Gewicht (kg) Functie Temperatuur
(°C)
Tijd (min) Rooster-
hoogte
Hele vis 1 - 1.5 Grill + venti-
lator
180 - 200 30 - 50 1
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