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De tabel geldt voor producten die in de onverwarmde
oven worden geplaatst.
Gevogelte wordt knapperig bruin als u het op het
einde van de bereidingstijd met boter, gezouten water
of sinaasappelsap bestrijkt.
Grote stukken gevogelte dient u na twee derde van de
braadtijd te keren.
Steek bij eend of gans het vel onder de vleugels vast,
dan kan het vet weglopen.
U kunt gevogelte aan het einde nog 2 tot 3 minuten
gratineren. Dan wordt het knapperiger.
Voorbeeld: 1 hele kip
Gevogelte
Gewicht ServiesĆ
goed
Hoogte Temperatuu
r ºC
Tijdsduur
, minuten
Halve kippen 1 tot 4 stuks 400 g per stuk Rooster* 2 200Ć220 40Ć50
Kip in stukken 250 g per stuk Rooster* 2 200Ć220 30Ć40
Kip heel 1 tot 4 stuks 1 kg per stuk Rooster* 2 220Ć240 50Ć80
Eend 1,7 kg Rooster* 2 200Ć220 90Ć100
Gans 3 kg Rooster* 2 180Ć200 110Ć130
Babykalkoen 3 kg Rooster* 2 170Ć190 80Ć100
2 kalkoenbouten 800 g per stuk Rooster* 2 190Ć210 80Ć100
* Emaillen bakplaat op hoogte 1 inschuiven.
Gevogelte
24


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