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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, zout water, vet
of sinaasappelsap instrijkt.
Grote stukken gevogelte dient u na twee derde van de
grilltijd te keren.
Steek bij eend of gans het vel onder de vleugels vast,
dan kan het vet weglopen.
Als u direct op het rooster grilt, schuif dan de
braadslede op hoogte 1 in de oven. Leg als
bescherming tegen spatten de grillplaat zodanig in de
braadslede dat de twee delen elkaar in het midden
overlappen. Om het gerecht te bestrijken, kunt u de
twee delen in elkaar schuiven, zodat u beter bij de
braadjus kunt.
Voorbeeld: 1 hele kip
Gevogelte
Gewicht ServiesĆ
goed
Hoogte VerwarmingsĆ
methode
TemperaĆ
tuur ºC
Tijdsduur,
minuten
Kippenhelften
1 tot 4Ăstuks
400 g
per stuk
Grillplaat* 2 R 200Ć220 40Ć60
Kip in stukken 250 g
per stuk
Grillplaat* 2 R 200Ć220 30Ć40
Kip, volledig
1 tot 4Ăstuks
1 kg
per stuk
Rooster** 2 R 200Ć220 50Ć80
Eend 1,7 kg Grillplaat* of
rooster**
2 R 190Ć210 90Ć100
Gans 3 kg Rooster** 2 R 160Ć180 120Ć140
Gevogelte
35


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