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Vleessoort
Rundvlees 160 170-190 160 160 18
Rosbief 180 200-220 180 180-200 8-10
Filet 180 200-220 180 180-200 8
Kalfsvlees 160 170-190 160 160-180 12
Aanbevolen
braadprogramma
Temperatuur in ºC
Warme lucht
Boven- / onderverwarming
Grillen
Intensieve
warme lucht
Duur van het
braadproces
Per cm hoogte van het
vlees in min.
Varkensvlees 160 170-190 160 160-180 12-15
Gerookte varkenskarbonade 160 170-190 160 160 8
Varkensschouderkarbonade 160 170-190 160 160-180 12-15
Varkensvlees met korst 160 170-190 160 160-180 12-15
Wild 160 170-190 160 15
Everzwijn 160 170-190 160 15
Wildfi let 180 180-200 180 180-200 8-10
Lamsvlees 150-160 170-190 160 15
Eend 160 170-190 160 160-180 12
Gans 160 170-190 160 160-180 12
Kip 160 180-200 160 160-180 8*
Kalkoen 160 180-190 160 160-180 12
Vis 160 200-220 8
* een hele kip 45-60 minuten
Richtwaarden voor het braden met bakfuncties
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Others manual(s) of Kuppersbusch EEB6550.9

Kuppersbusch EEB6550.9 User Manual - English - 27 pages

Kuppersbusch EEB6550.9 User Manual - German - 27 pages

Kuppersbusch EEB6550.9 User Manual - French - 27 pages


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