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Zwezerik (in plakken) 180 °C 6 minuten
Gevogeltelever 220 °C 5 minuten
Konijnenlever 220 °C 5 minuten
VIS THERMOSTAAT BEREIDINGSTIJD
Tonglet - tarbot – zonnevis 220 °C 3 minuten
150 g zalmsteak 220 °C 8 minuten
180 g tonijnsteak - zwaardvissteak 220 °C 8 minuten
150 g kabeljauw - koolvissteak 220 °C - 160 °C 10 minuten
500 g zeeduivellet 180 °C - 160 °C 15 minuten
Zeeduivelkebab 220 °C 8 minuten
Filet van rode mul 220 °C 2 minuten
Sardinelet 220 °C 2 minuten
180 g let van snoekbaars -
brasem - baars 220 °C 6 minuten
SCHAALDIEREN –
SCHELPDIEREN THERMOSTAAT BEREIDINGSTIJD
Sint-Jacobsschelpen (vers) 260 °C 3 minuten
Mesaal 220 °C 5 minuten
Garnaal 220 °C 4 minuten
Mosselen – kokkels 260 °C 5 minuten
Garnalen – steurgarnalen 220 °C 6 minuten
Inktvisringen 220 °C 4 minuten
Geleerde inktvis 220 °C 6 minuten
Scampi (ongepeld) 220 °C 6 minuten
Halve kreeft (met schelp) 220 °C 10 minuten
61


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