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Gestoofde vis: ½ cm hoog vloeistof, bijv. wijn of
citroensap, in de schaal gieten.
Gebraden vis: vis door de bloem wentelen en
bestrijken met gesmolten boter.
N.B.: Vis lukt het best wanneer deze in zwemstand"
in de schaal ligt.
U kunt verschillende soorten vlees combineren met
verse groente.
Het vlees in kantĆenĆklare stukken snijden. Kipdelen
kunt u in hun geheel gebruiken.
Gelijke tot dubbele hoeveelheden groente bij het vlees
doen. Voorbeeld: bij 0,5 kg vlees tussen de 0,5Ăkg en
1 kg verse groente.
Plaats het gerecht altijd in de onverwarmde oven.
Gerechten
vers
geschikt is ProgrammaĆ
nummer
GewichtsĆ
bereik
Vloeistof
toevoegen
Gebraden rundvlees Klapstuk, schouderstuk,
schenkel, gemarineerd gebraden
vlees
01 0,5Ć3,0 kg Ja
Rosbief Rosbief, klapstuk 02 0,5Ć2,5 kg Nee
Rosbief, doorbakken Rosbief, klapstuk 03 0,5Ć2,5 kg Nee
Varkensvlees Krabbetjes, halsstuk, schenkel,
fricandeau, rollade
04 0,5Ć3,0 kg Ja
Vlees met een korstje Schouderstuk met zwoerd,
buikstuk
05 0,5Ć2,0 kg Nee
Kalfsvlees Schouderstuk, schenkel,
fricandeau, gevulde kalfsborst
06 0,5Ć2,5 kg Ja
Lamsbout Bout zonder been 07 0,5Ć2,5 kg Ja
Gevogelte Kip, eend, gans, kalkoen 08 0,5Ć2,5 kg Nee
Kippenbouten KippenĆ, kalkoenĆ, eendenĆ,
ganzenbouten
09 0,3Ć1,5 kg Nee
Eenpansgerecht
Programma's
22


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