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Gevogelte en vlees
Gevogelte
Rundvlees
Varkensvlees
Worsten
Vis
Gierst, heel 1:2,5 zonder gaatjes - 100 25 - 35
Tarwe, heel 1:1 zonder gaatjes - 100 60 - 70
Balletjes - met +
zonder gaatjes
2
1
90 25 - 30
Levensmiddelen Verhouding/ aanwij-
zing
Toebehoren Hoogte Temperatuur in
°C
Bereidingstijd
in min
Levensmiddelen Hoeveelheid/ Gewicht Toebehoren Hoogte Temperatuur in
°C
Bereidingstijd
in min
Kipfilet per stuk 0,15 kg zonder gaatjes 2 100 15 - 25
Eendenborst* per stuk 0,35 kg zonder gaatjes 2 100 12 - 18
* vooraf aanbraden en in folie wikkelen
Levensmiddelen Hoeveelheid/ Gewicht Toebehoren Hoogte Temperatuur in
°C
Bereidingstijd
in min
Dunne rosbief, medium* 1 kg zonder gaatjes 2 100 25 - 35
Dikke rosbief, medium* 1 kg zonder gaatjes 2 100 30 - 40
* vooraf aanbraden en in folie wikkelen
Levensmiddelen Hoeveelheid/ Gewicht Toebehoren Hoogte Temperatuur in
°C
Bereidingstijd
in min
Varkensfilet* 0,5 kg zonder gaatjes 2 100 10 - 12
Varkensmedaillons* ca. 3 cm dik zonder gaatjes 2 100 10 - 12
Casselerrib in plakjes zonder gaatjes 2 100 15 - 20
* vooraf aanbraden en in folie wikkelen
Levensmiddelen Toebehoren Hoogte Temperatuur in
°C
Bereidingstijd
in min
Weense worstjes met +
zonder gaatjes
2
1
80 - 90 12 - 18
Witte worst met +
zonder gaatjes
2
1
80 - 90 15 - 20
Levensmiddelen Hoeveelheid/ Gewicht Toebehoren Hoogte Temperatuur in
°C
Bereidingstijd
in min.
Dorade, heel per stuk 0,3 kg met gaatjes +
zonder gaatjes
2
1
80 - 90 15 - 25
Doradefilet per stuk 0,15 kg met gaatjes +
zonder gaatjes
2
1
80 - 90 10 - 20
Visterrine Bain-marie-vorm 1,5 l zonder gaatjes 2 80 - 100 40 - 80
Forel, heel per stuk 0,2 kg met gaatjes +
zonder gaatjes
2
1
80 - 90 12 - 15
Kabeljauwfilet per stuk 0,15 kg met gaatjes +
zonder gaatjes
2
1
80 - 90 10 - 14
Zalmfilet per stuk 0,15 kg met gaatjes +
zonder gaatjes
2
1
100 8 - 10
Mosselen 1,5 kg zonder gaatjes 2 100 10 - 15
Roodbaarsfilet per stuk 0,15 kg met gaatjes +
zonder gaatjes
2
1
80 - 90 10 - 20
Zeetongrolletjes, gevuld met gaatjes +
zonder gaatjes
2
1
80 - 90 10 - 20
19


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