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102
Gevogelte, vis
Gerecht
(accessoires) +
[°C]+[W]
[min]
4
[°C]
Gevogelte, 0,8–1,5kg (rooster
op glazen schaal)
160–170 1 55–65 85–90
170–180+150 1 40–50 85–90
Kip, ca. 1,2kg (rooster op gla-
zen schaal)
180–1901160–70285–90
* 200+150 145–55285–90
Gevogelte, ca. 2kg (platte oven-
schaal op glazen schaal)
160–170 1 110–140 85–90
170–180+80 1 100–120 85–90
Gevogelte, ca. 4kg (braadslede
op glazen schaal) 160–170+80 1150–160390–95
Vis, 200–300g (bijv. forel) (gla-
zen schaal) 160–170+150 1 15–25 75–80
Vis, 1–1,5kg (bijv. zalmforel)
(glazen schaal) 160–170+150 1 20–30 75–80
Functie, Temperatuur, Booster, Niveau, Bereidingstijd, Kerntempera-
tuur, Braadautomaat, Magnetron + Braadautomaat, Circulatiegrill, Magne-
tron + Circulatiegrill, Magnetron + Hetelucht plus, aan, uit
*De instellingen gelden ook voor richtlijnen volgens EN 60705.
1Verwarm de ovenruimte 5minuten voor, voordat u het gerecht erin schuift.
2Keer het gerecht halverwege indien dat mogelijk is.
3Voeg na 30minuten ca.0,5l vocht toe.
4Als u een bratometer heeft, kunt u ook van de kerntemperatuur uitgaan.
102


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