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Gerecht Gewicht Tempera‐
tuur (°C)
Tijd (min) Rooster‐
hoogte
Stuks (g) 1e kant 2e kant
Vleesspie‐
sen
4 - max. 10 - 15 10 - 12 4
Kippen‐
borst
4 400 max. 12 - 15 12 - 14 4
Hambur‐
ger
6 600 max. 20 - 30 - 4
Visfilets 4 400 max. 12 - 14 10 - 12 4
Gerooster‐
de sand‐
wiches
4 - 6 - max. 5 - 7 - 4
Geroo‐
sterd
brood
4 - 6 - max. 2 - 4 2 - 3 4
9.8 Circulatiegrill
Rundvlees
Gerecht Gewicht Temperatuur
(°C)
Tijd (min) Roosterhoog‐
te
Rosbief of ossen‐
haas, rood
1)
per cm dikte 190 - 200 5 - 6 1 of 2
Rosbief of ossen‐
haas, medium
1)
per cm dikte 180 - 190 6 - 8 1 of 2
Rosbief of ossen‐
haas, doorbak‐
ken
1)
per cm dikte 170 - 180 8 - 10 1 of 2
1)
Oven voorverwarmen.
Varkensvlees
Gerecht Gewicht (kg) Temperatuur
(°C)
Tijd (min) Rooster‐
hoogte
Schouderstuk,
nekstuk, hamlap
1 - 1.5 160 - 180 90 - 120 1 of 2
Kotelet, ribbetje 1 - 1.5 170 - 180 60 - 90 1 of 2
Gehaktbrood 0.75 - 1 160 - 170 50 - 60 1 of 2
Varkensschenkel
(voorgekookt)
0.75 - 1 150 - 170 90 - 120 1 of 2
NEDERLANDS 21
21


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