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TRADITIONEEL GRILLEN
SOORT BEREIDING
GEWICHT
KG.
STAND VAN GELEIDER
VANAF ONDERKANT
1
TEMPERATUUR
°C
TIJD IN
MINUTEN
KIP
GEROOSTERD BROOD
WORSTJES
KARBONADE
VIS
1-1.5
0.5
0.5
0.5
0.5
3
4
4
4
4
Max.
Max.
Max.
Max.
Max.
30 PER KANT
5 PER KANT
10 PER KANT
8 PER KANT
8 PER KANT
TABEL MET CONVECTIE- EN TRADITIONELE BEREIDINGSTIJDEN (I)
• De tijd geldt voor het bereiden op slechts één
enkel rooster; voor meer dan één rooster moet u
de tijd met 5 - 10 minuten verlengen.
• De bereidingstijden zijn exclusief de voorwarming
die ongeveer 15 minuten duurt.
• Wanneer gerechten op meer dan één rooster wor-
den bereid, worden de geleiders aangegeven in
de voorkeursstand.
• Voor rundvlees, kalfsvlees, varkensvlees en kal-
koen, zowel met bot als rollades, moet de tijd met
20 minuten worden verlengd.
SOORT BEREIDING
GEWICHT
KG.
STAND VAN GELEIDER
VANAF ONDERKANT
TEMPERATUUR
IN °C
TIJD IN
MINUTEN
CONVECTIE
TRADITIONEEL
CONVECTIE
TRADITIONEEL
Bakken
MET GEKLOPT DEEG, IN BAKVORM
MET GEKLOPT DEEG, OP DE LEKBAK
KRUIMELDEEG, TAARTBODEM
KRUIMELDEEG MET VOCHTIGE VULLING
KRUIMELDEEG MET DROGE VULLING
MET NATUURLIJK GEREZEN DEEG
KLEIN GEBAK
1
1
0.5
1.5
1
1
0.5
1-3
1-3
1-3
1-3
1-3
1-3
1-3
2
2
3
2
2
1
3
175
175
175
175
175
175
160
200
200
200
200
200
200
175
60
50
30
70
45
50
30
VLEES
KALFSVLEES
RUNDVLEES
ENGELSE ROSBIEF
VARKENSVLEES
KIP
1
1
1
1
1-1.5
2
2
2
2
2
2
2
2
2
2
180
180
220
180
200
200
200
220
200
200
60
70
50
70
70
STOOFSCHOTELS
RUNDVLEESSCHOTEL
KALFSVLEESSCHOTEL
1
1
1
1
2
2
175
175
200
200
120
110
VIS
FILET, BIEFSTUK, KABELJAUW, HEEK, TONG
MAKREEL, TARBOT, ZALM
OESTERS
1
1
1
1-3
1-3
1-3
2
2
2
180
180
180
180
180
180
30
45
20
PASTEITJES
PASTAPASTEITJES
GROENTEPASTEITJES
ZOETE EN PIKANTE SOUFFLÉS
PIZZA EN CALZONE
2
2
0.75
0.5
1-3
1-3
1-3
1-3
2
2
2
2
185
185
180
200
200
200
200
220
60
50
50
30
82


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