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Voor u in onze kookstudio uitgetest. nl
25
Vlees
Vis
Kalkoen, 2,5 kg Rooster 2
%
210-230 80-100
Kalkoenfilet, zonder been, 1 kg Gesloten vorm 2
%
240-260 80-90
Kalkoenbout, met been, 1 kg Rooster 2
%
190-210 100-120
Gerecht Accessoires/vormen Inschuif-
hoogte
Verwar-
mings-
methode
Stap Tempera-
tuur in °C
Tijdsduur
in min.
Gebraden varkensvlees zonder zwoerd, bijv.
halsstuk, 1,5 kg
Open vorm 2
%
- 210-230 140-160
Gebraden varkensvlees met zwoerd, bijv.
schouderstuk, 2 kg
Open vorm 2
%
- 210-230 170-190
Gebraden varkenslende, 1,5 kg Open vorm 2
%
- 190-210 130-140
Varkenssteaks, 2 cm dik Rooster 4
C
- 3 20-25**
Runderfilet, medium, 1 kg Open vorm 3
%
- 210-220 45-55
Gestoofd rundvlees, 1,5 kg Open vorm 2
;
- 210-220 90-100
Rosbief, medium, 1,5 kg Open vorm 2
%
- 210-220 60-70
Burger, 3-4 cm hoog Rooster 4
C
- 3 25-30**
Gebraden kalfsvlees, 1,5 kg Open vorm 2
%
- 180-200 120-140
Kalfsschenkel, 1,5 kg Open vorm 2
%
- 210-230 130-150
Lamsbout zonder been, medium, 1,5 kg Open vorm 2
%
- 200-210 70-80*
Lamszadel met been, medium, 1,5 kg Rooster 2
%
- 190-200 60-70*/**
Grillworsten Rooster 3
C
- 3 20-25**
Gehaktbrood, 1 kg Open vorm 2
%
- 190-200 70-80
* zonder keren
** Braadslede op inschuifhoogte 1 plaatsen
Vis Gewicht Accessoires en
vormen
Hoogte Verwar-
mingsme-
thode
Temperatuur in°C,
grillstand
Tijdsduur in mi-
nuten
Vis, heel à ca. 300 g Rooster 2
C
2 20-25
1,0 kg Rooster 2
%
200-220 55-65
1,5 kg Rooster 2
%
190-210 50-60
Viskoteletten, 3 cm dik Rooster 3
C
2 20-25
Visfilet gesloten 2
%
210-230 20-30
Gerecht Accessoires/vormen Inschuif-
hoogte
Verwar-
mings-
methode
Temperatuur
in °C
Tijdsduur in
min.
25


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