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19
VOEDSEL (HOEVEEL-
HEID)
STAND
THERMO-
STAAT
STAND
GRIL
TIJD TIPS EN OPMERKINGEN
Karbonades (1) max 1 6’-8’
De karbonades moeten zoveel mogelijk van
dezelfde dikte zijn
Hamburger (2) max 1 3’-5’
De plaat niet eerder dan na 2’-3’ openen, anders
gaan de hamburgers stuk
Biefstuk van
Roastbeef (1)
med 1 2’-3’
Met deze bereidingstijd blijft de biefstuk rood,
niet doorbakken
Varkenshaas (1) max 1 2’-3’
Met deze bereidingstijd blijft de biefstuk rood,
niet doorbakken
Ribbetjes (3) max 1 15’-18’
Draai de ribbetjes na 10’
Lever (2) med 1 2’-3’
Was de lever goed
Spiesjes (3) max 1 8’-10’
Na 4’-6’ draaien
Kip (1 kg) med 1 75’-80’
Half geopend, nooit draaien
Worstjes (3) max 1 3’-5
In de lengte doorgesneden en opengeklapt
Saucijsjes (2) max 1 4’-6’
Indien nodig overlangs doorgesneden
Zalmforelfilet (1) max 2 16’-20’
De plaat inwrijven met olie en de vis halverwege
keren
Zalmmoot (1) med 2 16’-20’
De plaat inwrijven met olie en de vis halverwege
keren
Tong (1) med 2 18’-22’
De plaat inwrijven met olie en de vis halverwege
keren
Aubergine
(6 plakken)
med 1 6’-8’
Snijd de plakken allemaal van dezelfde dikte
Courgette
(7 plakken)
med 1 6’-8’
Snijd de plakken allemaal van dezelfde dikte
1 paprika
(in kwarten)
med 1 6’-8’
De plaat sluiten en helemaal aandrukken
Ui (in plakken) med 1 6’-8’
Snijd de plakken allemaal van dezelfde dikte
Polenta
(in plakken)
med 1 20’-25’
Snijd plakken met een dikte van 1,5 cm. Open
de plaat pas na 15’
Gevulde broodjes med 1 3’-9’
Gebruik zachte broodjes
Tosti med 1 2’-3’
Gebruik een half plakje kaas per boterham
19


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