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141
Vlees
Vis
Eendenborst, 500 g Rooster +
glazen
braadslede
3+2 ++- 3 180 HIGH 10-12 Met de kant van
het vel naar boven
leggen. Niet keren.
Ganzenborst, gan-
zenbout, 700-
900 g
Open vorm 0 +- 2 180 - 30-40 Hoge open
vorm.Niet keren.
Gerecht Vormen Inschuif-
hoogte Verwar-
mingsme-
thode
Tempera-
tuur Grillstan
dMagnetron-
stand Stoom-
stand Tijds-
duur
in min.
Aanwijzingen
Gerecht Vormen Inschuif-
hoogte Verwar-
mingsme-
thode
Stap-
pen Tempera-
tuur Grill
stan
d
Magnetron-
stand Stoom-
stand Tijds-
duur
in min.
Aanwijzingen
Runderstoof-vlees,
1 kg
Gesloten
vorm
0+1 160-170 - 180 - 80-90
Rosbief, kort gebak-
ken, 1,5 kg
Open vorm 0 +1 180-190 - 180 - 30-40 Halverwege de
bereidingstijd
keren.Tot slot 10
minuten laten
rusten.
Rundersteaks 2-
3 cm dik, 2-3 stuks
à 200 g
Rooster +
Glazen
braadslede
3+1 1
2
- 3
3
-
-
-
-
10-15
5-10
Varkensvlees zon-
der zwoerd, 750 g,
bijv. halsstuk
Open vorm 0 ++1 170-180 - 360 HIGH 25-35 Tot slot
10 minuten laten
rusten.
Varkensvlees met
zwoerd, ca. 1 kg,
bijv. schouder
Open vorm 0 ++1 170-180 - 180 HIGH 60-80 Zwoerd insnij-
den. Tot slot 10
minuten laten
rusten. Niet
keren.
Varkenslende
500-600 g
Open vorm 0 + 1 180-190 - 180 - 35-40 Tot slot
10 minuten laten
rusten.
Steaks van varken-
snek 2-3 cm dik, 2-
3 stuks, à 120 g
Rooster +
glazen
braadslede
3+1 1
2
- 2
2
-
-
-
-
15-20
10-15
Grillworsten 4-6
stuks, à 150 g
Rooster +
glazen
braadslede
3+1 1
2
- 3
3
-
-
-
-
10-15
5-10
Gebraden gehakt,
750 g
Open vorm 0 ++1 190 - 360 HIGH 15-20 Tot slot
10 minuten laten
rusten.
Gerecht Vormen Inschuif-
hoogte Verwar-
mingsme-
thode
Tempera-
tuur
in °C
Grillsta
nd Magnetron-
stand Stoom-
stand Tijdsduur
in min.
Visfilet, vers 400 g Glazen braadslede +
stoombak
3- - - HIGH 15-17
Stukken visfilet, diepvries,
400 g
Gesloten vorm 3 - - - HIGH 18-20
Stukken visfilet, diepvries,
800 g
Glazen braadslede +
stoombak
3- - - HIGH 23-25
Visfilet, gegratineerd,
500 g
Open vorm 0 +- 3 600 - 10-15
141


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