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Instructies Voor de Gebruiker
9.10 Tabellen met aangeraden kookwijzen
De kooktijden, in het bijzonder voor vleesgerechten, zijn verschillend
naargelang de dikte en de kwaliteit van het voedsel en zijn tevens afhankelijk
van de smaak van de verbruiker.
TRADITIONEEL KOKEN
STAND RICHEL
VAN ONDER AF
TEMPERATUUR (°C) TIJD IN
MINUTEN (*)
HOOFDSCHOTELS
LASAGNE
PATES IN DE OVEN
2 - 3
2 - 3
210 - 230
210 - 230
30
40
VLEES
KALFSGEBRAAD
RUNDSGEBRAAD
VARKENSGEBRAAD
KIP
EEND
GANS - KALKOEN
KONIJN
SCHAPEBOUT
2
2
2
2
2
2
2
1
170 - 200
210 - 240
170 - 200
170 - 200
170 - 200
140 - 170
170 - 200
170 - 200
30 - 40 / KG.
30 - 40 / KG.
30 - 40 / KG.
45 - 60
45 - 60
45 - 60
50 - 60
15 / KG.
GEBRADEN VIS 1 - 2 170 - 200 VOLGENS
GROOTTE
PIZZA 1 - 2 210 - 240 40 - 45
PATISSERIE
SCHUIMGEBAK
ZANDDEEG
CAKE
LANGE VINGERS
BRIOCHES
FRUITTAARTEN
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
1 - 2
50 - 70
170 - 200
165
150
170 - 200
170 - 200
60 - 90
15 - 20
35 - 45
30 - 50
40 - 45
20 - 30
(*) = MET VOORVERWARMDE OVEN
KOKEN MET DE GRILL
STAND RICHEL
VAN ONDER AF
TIJD IN MINUTEN
AAN DE ENE KANT AAN DE ANDERE KANT
VARKENSCOTELETTEN
VARKENSFILET
RUNDSFILET
LEVERSNEDEN
KALFSLAPJES
HALVE KIP
WORSTEN
GEHAKTBALLEN
VISFILET
TOAST
4
3
3
4
4
3
4
4
4
4
7 - 9
9 - 11
9 - 11
2 - 3
7 - 9
9 - 14
7 - 9
7 - 9
5 - 6
2 - 4
5 - 7
5 - 9
9 - 11
2 - 3
5 - 7
9 - 11
5 - 6
5 - 6
3 - 4
2 - 3
110
32


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