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De tabel geldt voor producten die in de onverwarmde
oven worden geplaatst.
Gevogelte wordt knapperig bruin als u het op het
einde van de bereidingstijd met boter, zout water of
sinaasappelsap instrijkt.
Grote stukken gevogelte dient u na twee derde van de
grilltijd te keren.
Steek bij eend of gans het vel onder de vleugels vast,
dan kan het vet weglopen.
Als u direct op het rooster grilt, schuif dan de
braadslede op hoogte 1 in de oven.
Voorbeeld: 1 hele kip
Gevogelte
Gewicht ServiesĆ
goed
Hoogte VerwarmingsĆ
methode
TemperaĆ
tuur ºC
Tijdsduur,
minuten
Kippenhelften
1 tot 4 stuks
400 g per
stuk
Rooster* 2 R 200Ć220 40Ć50
Kip in stukken 500 g Rooster* 2 R 200Ć220 30Ć40
Kip, heel
1 tot 4 stuks
1 kg per
stuk
Rooster* 2 R 210Ć230 50Ć80
Eend 1,7 kg Rooster* 2 R 200Ć220 90Ć100
Gans 3 kg Rooster* 2 R 180Ć200 110Ć130
Babykalkoen 3 kg Rooster* 2 R 170Ć190 80Ć100
* Braadslede op hoogte 1 inschuiven.
Gevogelte
28


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