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Kalfsrug (gebraden) ............................................................................................. 116
Kalfsrug (slow cooking) ....................................................................................... 117
Kalfsstoofvlees .................................................................................................... 118
Ossobuco ............................................................................................................ 119
Lamsribstuk met groente .................................................................................... 120
Lamsbout ............................................................................................................ 121
Lamsrug (gebraden) ............................................................................................ 122
Lamsrug (slow cooking) ...................................................................................... 123
Beef Wellington ................................................................................................... 124
Runderhachee ..................................................................................................... 126
Ossenhaas (gebraden) ........................................................................................ 127
Ossenhaas (slow cooking)................................................................................... 128
Runderstoofvlees ................................................................................................ 129
Rosbief (gebraden) .............................................................................................. 130
Rosbief (slow cooking) ........................................................................................ 131
Yorkshire Pudding ............................................................................................... 132
Gehaktbrood ....................................................................................................... 133
Casselerrib (gebraden) ........................................................................................ 134
Casselerrib (slow cooking) .................................................................................. 135
Braadvlees met zwoerd....................................................................................... 136
Beenham ............................................................................................................. 137
Buikstuk............................................................................................................... 138
Varkensfilet (gebraden)........................................................................................ 140
Varkensfilet (slow cooking) .................................................................................. 141
Kerstham ............................................................................................................. 142
Hazenbout ........................................................................................................... 143
Konijn .................................................................................................................. 144
Hertenrug ............................................................................................................ 146
Reerug................................................................................................................. 148
Vis ....................................................................................................................... 149
Bereidingstips...................................................................................................... 150
Dorade................................................................................................................. 151
Forel..................................................................................................................... 152
Karper.................................................................................................................. 153
Zalmfilet............................................................................................................... 154
Zalmforel.............................................................................................................. 155
Koolvisfilet ........................................................................................................... 156
Snoekbaarsfilet op groente ................................................................................. 157
Ovenschotels en gratins ................................................................................... 158
Gegratineerde witlof ............................................................................................ 159
Janssons verleiding............................................................................................. 160
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Others manual(s) of Miele H 7860 BPX

Miele H 7860 BPX User Manual - English - 136 pages

Miele H 7860 BPX User Manual - German - 140 pages

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Miele H 7860 BPX Manual - French - 196 pages

Miele H 7860 BPX User Manual - French - 140 pages


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