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48
Tips
Prik bij eend of gans het vel onder de vleugels in. Zo
kan het vet weglopen.
Snij bij eendenborst de huid in. Keer de eendenborst
niet.
Let er bij het keren van gevogelte op dat eerst de
borstzijde resp. de huidzijde onder is.
Gevogelte wordt bijzonder knapperig bruin als u het
tegen het einde van de bereidingstijd bestrijkt met
boter, zout water of sinaasappelsap.
Niet gebruikte toebehoren verwijderen uit de
binnenruimte. Zo krijgt u een optimaal bakresultaat en
spaart u tot 20 procent energie.
Gebruikte verwarmingsmethoden:
CircoTherm hetelucht
ƒ Boven- en onderwarmte
Thermogrillen
Pizzastand
ˆ Grill, groot
De standen van de stoomintensiteit zijn met behulp van
cijfers in de tabel aangegeven:
1 = laag
2 = gemiddeld
3 = hoog
Gerecht Accessoires/vormen Inschuif-
hoogte
Verwar-
mingsme-
thode
Tempera-
tuur in °C
Stoomin-
tensiteit
Duur in
min.
Kip
Kip, 1 kg Rooster 2 200-220 - 60-70
Kip, 1 kg Rooster 2 190-210 2 55-65
Kipfilet, à 150 g (grillen) Rooster 4 ˆ 275* - 15-20
Kleine kipdelen, à 250 g Rooster 3 220-230 - 30-35
Kleine kipdelen, à 250 g Rooster 3 200-220 2 30-45
Kipsticks, nuggets, diepvries Braadslede 3 190-210 - 20-25
Poularde, 1,5 kg Rooster 2 200-220 - 70-90
Poularde, 1,5 kg Rooster 2 180-200 2 70-80
Eend & gans
Eend, 2 kg Rooster 1 180-200 - 90-110
Eend, 2 kg Rooster 2 150-160 2 70-90
180-190 - 30-40
Eendenborst, à 300 g Rooster 3 230-250 - 17-20
Eendenborst, à 300 g Rooster 3 220-240 2 15-20
Gans, 3 kg Rooster 2 160-180 - 120-150
Gans, 3 kg Rooster 2 130-140 2 110-120
150-160 2 20-30
170-180 - 30-40
Ganzenbouten, à 350 g Rooster 2 210-230 - 40-50
Ganzenbouten, à 350 g Rooster 3 190-200 2 45-55
Kalkoen
Kalkoen, 2,5 kg Rooster 2 180-200 - 70-90
Kalkoen, 2,5 kg Rooster 2 140-150 2 70-80
170-180 - 20-30
Kalkoenfilet, zonder been, 1 kg Gesloten vorm 2 ƒ 240-260 - 80-100
Kalkoendij, met been, 1 kg Rooster 2 180-200 - 80-100
Kalkoendij, met been, 1 kg Rooster 2 170-180 2 80-100
* 5 min voorverwarmen
48


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