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Voor u in onze kookstudio uitgetest. nl
29
Gevogelte
Vlees
Gerecht Accessoires/vormen Inschuifhoog-
te
Verwarmings-
methode
Tempera-
tuur in °C
Tijdsduur in
min.
Kip, 1,3 kg Rooster 2 %200-220 60-80
Kleine kipdelen, à 250 g Rooster 3 %210-230 40-50
Kip, sticks, nuggets, diepvries Braadslede 3 %190-210 20-30
Eend, 2 kg Rooster 2 %200-220 100-120
Eendenborst, medium, à 300 g Rooster 3 %210-230 35-40
(3 3-5
Gans, 3 kg Rooster 2 %200-220 120-140
Ganzenbouten, à 350 g Rooster 3 %230-250 40-50
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
Verwarmings-
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 (- 3 20-25**
Runderfilet, medium, 1 kg Open vorm 3 %- 210-220 45-55
Gestoofd rundvlees, 1,5 kg Open vorm 2 8- 210-220 90-100
Rosbief, medium, 1,5 kg Open vorm 2 %- 210-220 60-70
Burger, 3-4 cm hoog Rooster 4 (- 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 (- 3 20-25**
Gehaktbrood, 1 kg Open vorm 2 %- 190-200 70-80
* zonder keren
** Braadslede op inschuifhoogte 1 plaatsen
29


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