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28
Gevogelte
Vlees
Vis
Gerecht Accessoires/vormen Inschuifhoog-
te
Verwar-
mings-
methode
Temperatuur in
°C
Tijdsduur in
min.
Kip, 1,3 kg Rooster 2
#
200-220 60-70
Kleine kipdelen, à 250 g Rooster 3
#
220-230 30-35
Kipsticks, nuggets, diepvries Braadslede 3
%
190-210 20-25
Eend, 2 kg Rooster 2
#
190-210 100-110
Eendenborst, medium, à 300 g Rooster 3
#
240-260 30-40
Gans, 3 kg Rooster 2
#
170-190 120-140
Ganzenbouten, à 350 g Rooster 3
#
220-240 40-50
Kalkoen, 2,5 kg Rooster 2
#
180-200 80-100
Kalkoenfilet, zonder been, 1 kg Gesloten vorm 2
%
240-260 80-100
Kalkoenbout, met been, 1 kg Rooster 2
#
180-200 90-100
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 1
#
- 180-200 140-160
Gebraden varkensvlees met zwoerd, bijv.
schouderstuk, 2 kg
Open vorm 1
#
- 170-190 190-200
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
"
- 200-220 100-120
Rosbief, medium, 1,5 kg Open vorm 2
#
- 200-220 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
#
- 170-190 70-80*
Lamszadel met been, medium, 1,5 kg Rooster 2
#
- 180-190 45-55*/**
Grillworsten Rooster 3
$
- 3 20-25**
Gehaktbrood, 1 kg Open vorm 2
#
- 170-180 70-80
* zonder keren
** Braadslede op inschuifhoogte 1 plaatsen
Vis Gewicht Accessoires en
vormen
Hoogte Verwar-
mingsme-
thode
Temperatuur
in°C, grillstand
Tijdsduur in
minuten
Vis, heel à ca. 300 g Rooster 2
$
2 20-25
1,0 kg Rooster 2
#
180-200 45-50
1,5 kg Rooster 2
#
170-190 50-60
Viskotelet, 3 cm dik** Rooster 3
$
2 20-25
28


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