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Bereidingstabellen
88
Gevogelte, vis
Gerecht
(accessoires)
[°C]
[min]
7
[°C]
Gevogelte, 0,8–1,5kg (universele bak-
plaat) 170–180 2355–65 85–90
Kip, ca.1,2kg (draagrooster op univer-
sele bakplaat) 180–19012355–65485–90
Gevogelte, ca.2kg (braadpan) 180–190 23100–120585–90
190–200 23110–130585–90
Gevogelte, ca.4kg (braadpan) 160–170 23180–200690–95
180–190 23180–200690–95
Vis, 200–300g (bijv. forel) (universele
bakplaat) 210–22022315–25 75–80
Vis, 1–1,5kg (bijv. zalmforel) (universele
bakplaat) 210–22022330–40 75–80
Visfilet in folie, 200–300g (universele
bakplaat) 200–210 2325–30 75–80
functie, temperatuur, niveau, bereidingstijd, kerntemperatuur, Hete-
lucht Plus, Circulatiegrill, Boven-onderwarmte, Eco-hetelucht
1Verwarm de ovenruimte gedurende 5minuten voor, voordat u het gerecht in de oven plaatst.
Gebruik daarvoor niet de functie Booster.
2Verwarm de ovenruimte voor, voordat u het gerecht erin schuift. Gebruik daarvoor niet de
functie Booster.
3Plaats de FlexiClip-geleiders HFC70-C (indien aanwezig).
4Keer het gerecht indien mogelijk halverwege de bereidingstijd om.
5Voeg aan het begin van de bereiding ca.0,25l vocht toe.
6Voeg na 30minuten ca.0,5l vocht toe.
7Als u over een afzonderlijke spijzenthermometer beschikt, kunt u zich ook op de opgegeven
kerntemperatuur baseren.
88


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