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TABELLENCONVENTIONELE BEREIDING
Gerecht
Steunhoogte
(vanaf bodem)
Te m p e r a t u u r
(°C)
Bereidingstijd
(minuten)
Vlees
Lamsvlees (1,5 kg) 2 200 90-120
Geitenvlees (1.5 kg) 2 200 90-120
Schapenvlees (1,5 kg) 2 200 90-120
Kalfsvlees (1,5 kg) 2 180 90-120
Rundvlees (1 kg) 2 180 90-120
Varkensvlees (1 kg) 2 180 100-130
Konijn (1,5 kg) 2 180 100-110
Kip (1 kg) 2 200 65-75
Kalkoen (3 kg) 2 180 180-200
Gans (2 kg) 2 180 140-160
Eend (1,5 kg) 2 180 90-120
Vis (ong. 1 kg
Goudbrasem 2 180 45-55
Zeebaars 2 180 60-80
Zalm 2 180 60-80
Tonijn 2 180 60-80
Forel 2 180 45-55
Vis in moten (1 kg)
Zwaardvis 2 170 35-45
Tonijn 2 170 35-45
Zalm 2 170 35-45
Kabeljauw 2 170 35-45
GROENTE
Gevulde paprika's 2 180 50-70
Gevulde tomaten 2 180 50-70
Gebakken aardappelen 2 180 40-50
Rauwe gegratineerde groenten 2 180 40-50
TABELLENCONVENTIONELE BEREIDING
GRILL
NB: de bereidingstemperaturen en -tijden zijn indicatief.
Gerecht
Steunhoogte
(vanaf bodem)
Te m p e r a t u u r
(°C)
Bereidingstijd
(minuten)
Gebak, taartjes, enz.
Luchtig gebak (sponge cake) 2 150 35-45
Gevulde taarten (met fruit, met kaas) 2 160 60-80
Korstgebak, vlaaien 2 170 30-40
Strudel 2 180 40-50
Koekjes 2 140 20-35
Bladerdeeghapjes 2 150 30-40
Hartige taarten 2 160 50-60
Brood 2 180 30-40
Pizza 2 225 10-15
Lasagne 2 180 35-45
Pasteitjes 2 180 15-25
Soufflés 2 160 40-50
GERECHT
Te m p e r a t u u r
(°C)
Steunhoogte
(vanaf bodem)
Bereidingstijd
(min.)
Biefstuk 200 4 25-35
Schnitzels 200 4 20-30
Worstjes 200 4 25-35
Karbonades 200 4 20-30
Vis 200 4 20-30
Kippenpoten 200 4 30-40
Spiezen 200 4 25-35
Spare ribs 200 4 35-45
1/2 kip 200 3 45-55
Hele kip - - -
Braadstuk (kalfs-, varkens-,
rundvlees)(ong. 1 kg)
- - -
Eend - - -
Lamsbout - - -
Rosbief - - -
2


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