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Gerecht Inschuif- Hete lucht Grill en Boven- en Berei- Kern-
hoogte van hete lucht onder- dingstijd tempe-
onderen warmte ratuur
Temp. °C Temp. °C Temp. °C Min.
Wild
Wild zwijn 2 170-180 60-90
Reebout* 2 170-180 60-80 75-80
Reerug 2 165-175 170-180 20-25 65-70
Lamsbout* 2 180-200 35-45 65-75
Gevogelte
Eend 2-3 kg** 2 160/190 160/190 100-120 80-85
Eendenborst 2 160 160 15-20 70
Gans 2-3 kg** 2 160/190 160/190 100-120 85-90
Kalkoen 3-4 kg** 2 160/190 160/190 120-180 85-90
Braadkip 2 180 180 50-60 85
* Braad het vlees eerst in een braadpan op de kookplaat aan.
** Bereid het vlees op een lage temperatuur. Stel voor de laatste 15-20 minuten een hogere temperatuur in.
Let op! De bovengenoemde waarden zijn richtlijnen. Wij adviseren u de oven altijd voor te verwarmen
De geadviseerde ovenfunctie is vet gedrukt.
Braadtabel
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