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42
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 20procent energie.
Gebruikte verwarmingsmethoden:
Hetelucht
ƒ Boven- en onderwarmte
Thermogrillen
Pizzastand
ˆ Grill, groot
Gerecht Accessoires/vormen Inschuif-
hoogte
Verwar-
mingsme-
thode
Tempera-
tuur in °C
Magnetron-
vermogen in
watt
Duur in
min.
Kip
Kip, 1 kg Open vorm 1
200-220 - 60-70
Kip, 1 kg Gesloten vorm 1
230-250 360 25-35
Kipfilet, à 150 g (grillen) Rooster 2
ˆ
290* - 15-20
Kipfilet, 2 stuks à 150 g (grillen) Open vorm 1
190-210 180 25-30
Kleine kipdelen, à 250 g Rooster 2
220-230 - 30-35
Kleine kipdelen, 4 stuks à 250 g Open vorm 1
190-210 360 20-30
Kipsticks, nuggets, diepvries Braadslede 2
200-220 - 10-20
Kipsticks, nuggets, diepvries, 250 g Braadslede 1
190-210 360 15-20
Poularde, 1,5 kg Open vorm 1
200-220 - 70-90
Poularde, 1,5 kg Vorm gesloten 1
200-220 360 30
180 15-25
Eend & gans
Eend, 2 kg Open vorm 1
180-200 - 90-110
Eend, 2 kg Braadslede 1
170-190 180 60-80
Eendenborst, à 300 g Rooster 2
230-250 - 25-30
Gans, 3 kg Open vorm 1
160-170 - 120-150
Gans, 3 kg Open vorm 1
170-190 180 80-90
Ganzenbouten, à 350 g Rooster 2
210-230 - 40-50
Ganzenbouten, à 350 g Braadslede 1
170-190 180 30-40
Kalkoen
Kalkoen, 2,5 kg Open vorm 1
180-190 - 70-90
Kalkoen, 2,5 kg Gesloten vorm 1
210-230 360 45-50
Kalkoenfilet, zonder been, 1 kg Gesloten vorm 1
ƒ
240-260 - 80-100
Kalkoendij, met been, 1 kg Open vorm 1
180-200 - 80-100
Kalkoendij, met been, 1 kg Gesloten vorm 1
210-230 360 45-50
* 5min voorverwarmen
42


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