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Voor u in onze kookstudio uitgetest. nl
165
Let er bij het keren van gevogelte op dat eerst de
borstzijde resp. de kant van het vel onder ligt.
Vis
Hele vis hoeft niet gekeerd te worden.De vis is gaar
wanneer de rugvin gemakkelijk loslaat.
Wilt u vis klaarmaken op het rooster, bestrijk dit dan van
tevoren met wat olie. Dan komt de vis later
gemakkelijker los.
Gevogelte
Vlees
Vis
Gerecht Vormen Inschuif-
hoogte
Verwar-
mingsme-
thode
Tempera-
tuur
Grills
tand
Magnetron-
stand
Stoom-
stand
Tijds-
duur
in min.
Aanwijzingen
Kip, heel, 1,3 kg,
koken
Gesloten
vorm
0
!
- - 600 - 25-35 Halverwege de berei-
dingstijd keren.
Eendenborst, 500 g Rooster +
glazen
braadslede
3+2 (+!+" - 3 180 3 10-12 Met de kant van het vel
naar boven leggen. Niet
keren.
Ganzenborst, ganzen-
bout, 700-900 g
Open vorm 0 (+! - 2 180 - 30-40 Hoge open vorm. Niet
keren.
Gerecht Vormen Inschuif-
hoogte
Verwar-
mingsme-
thode
Stappen Grillstand Magnetron-
stand
Stoom-
stand
Tijdsduur
in min.
Rundersteaks 2-3 cm
dik 2-3 stuks per
200 g
Rooster + glazen
braadslede
3+1
(
1
2
3
3
-
-
-
-
10-15
5-10
Steaks van varkensnek
2-3 cm dik, 2-3 stuks
à 120 g
Rooster + glazen
braadslede
3+1
(
1
2
2
2
-
-
-
-
15-20
10-15
Grillworsten 4-6 stuks,
à 150 g
Rooster + glazen
braadslede
3+1
(
1
2
3
3
-
-
-
-
10-15
5-10
Gerecht Vormen Inschuif-
hoogte
Verwar-
mingsme-
thode
Tempera-
tuur
in °C
Grillsta
nd
Magnetron-
stand
Stoom-
stand
Tijdsduur
in min.
Visfilet, vers 400 g Glazen braadslede +
stoombak
3 " - - - 3 15-17
Stukken visfilet, diepvries,
400 g
Gesloten vorm 0 ! - - 600 - 10-15
Stukken visfilet, diepvries,
800 g
Glazen braadslede +
stoombak
3 " - - - 3 23-25
Visfilet, gegratineerd,
500 g
Open vorm 0 (+! - 3 600 - 10-15
Viskotelet 2-3 stuks, à
150 g
Rooster + glazen
braadslede
3+1 ( - 3 - - 8-12
Vis, heel, bijv. forellen, 2-3
stuks, à 300 g
Glazen braadslede +
stoombak
3 " - - - 3 18-22
165


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