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Kalfsvlees
SOORT GE-
RECHT
Hoeveelheid Ovenniveau Temperatuur
[°C]
Tijd [min]
Geroosterd
kalfsvlees
1 kg 1 160-180 90-120
Kalfsschenkel 1,5-2 kg 1 160-180 120-150
Lamsvlees
SOORT GE-
RECHT
Hoeveelheid Ovenniveau Temperatuur
[°C]
Tijd [min]
Lamsbout, ge-
roosterd lams-
vlees
1-1,5 kg 1 150-170 100-120
Lamsrug 1-1,5 kg 1 160-180 40-60
Gevogelte
SOORT GE-
RECHT
Hoeveelheid Ovenniveau Temperatuur
[°C]
Tijd [min]
Stukken gevo-
gelte
200 – 250 g
p.p.
1 200-220 30-50
Halve kip 400 – 500 g
p.p.
1 190-210 35-50
Kip, haantje 1-1,5 kg 1 190-210 50-70
Eend 1,5-2 kg 1 180-200 80-100
Gans 3,5-5 kg 1 160-180 120-180
Kalkoen 2,5-3,5 kg 1 160-180 120-150
Kalkoen 4-6 kg 1 140-160 150-240
Vis (gestoomd)
SOORT GE-
RECHT
Hoeveelheid Ovenniveau Temperatuur
[°C]
Tijd [min]
Hele vis 1-1,5 kg 1 210-220 40-60
8.7 Ontdooien
SOORT GE-
RECHT
[g]
Ontdooi-
tijd [min]
Nadooitijd
[min]
Notities
Kip 1000 100-140 20-30
Leg de kip op een om-
gekeerde onderschotel
in een groot bord. Hal-
verwege de berei-
dingstijd omdraaien.
Vlees 1000 100-140 20-30
Halverwege de berei-
dingstijd omdraaien.
16
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