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Bereidingstabellen
98
Gevogelte, vis
Gerecht
(accessoires)
[°C]
[min]
6
[°C]
Gevogelte, 0,8–1,5kg (universele
bakplaat) 170–180 1 55–65 85–90
Kip, ca.1,2kg (bak- en braadrooster
op universele bakplaat) 190–2001160–70285–90
Gevogelte, ca. 2kg (braadslede) 180–190 2100–120390–95
190–200 290–120390–95
Gevogelte, ca. 4kg (braadslede) 160–170 2180–200490–95
180–190 2180–200490–95
Vis, 200–300g (bijv. forel) (universele
bakplaat) 160–170 125–35575–80
Vis, 1–1,5kg (bijv. zalmforel) (univer-
sele bakplaat) 160–170 135–45575–80
Visfilet in folie, 200–300g (universele
bakplaat) 200–210 1 25–30 75–80
Functie, Temperatuur, Booster, Niveau, Bereidingstijd, Kerntempera-
tuur, Braadautomaat, Circulatiegrill, Boven-/Onderwarmte, Professional,
Eco-hetelucht, aan, uit
1Verwarm de ovenruimte 5minuten voor, voordat u het gerecht erin schuift.
2Keer het gerecht halverwege de bereidingstijd om, indien dat mogelijk is.
3Voeg aan het begin van de bereiding ca. 0,25l vocht toe.
4Voeg na 30minuten ca.0,5l vocht toe.
5Voer 5minuten na aanvang van de bereiding 1handmatige stoominjectie uit.
6Als u een bratometer gebruikt, kunt u ook van de aangegeven kerntemperatuur uitgaan.
98


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