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Adviezen voor de bereiding
68
.7 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 erbr er.
5
v uik
TRADITIONELE BEREIDING
STAND RICHEL
VAN ONDER AF
TEMPERATUUR
(°C)
IJD
IN MINUTEN (*)
T
HOOFDSCHOT
LASAGNE
PATES IN DE O
210 - 230
40
ELS
VEN
2 - 3
2 - 3
200 - 210
50 - 60
VLEES
KALFSGEBRAAD
RUNDSGEBRAAD
VARKENSGEBRAAD
KIP
EEND
GANS - KALKOEN
KONIJN
LAMSBOUT
2
2
1 - 2
1 - 2
2
2
2
2
170 - 200
210 - 250
180 - 200
180 - 200
180 - 200
140 - 170
170 - 200
170 - 200
30 - 40 / KG.
30 - 40 / KG.
100 - 110
80 - 90
110 - 130
45 - 60
100 - 120
40 - 50
VIS 1 170 - 200 VOLGENS GROOTTE
PIZZA 220 - 250 20 - 25 1 - 2
PATISSERIE
ZANDDEEG
CAKE
BRIOCHES
FRUITTAARTE
CAKE MET PO
APPELTAART
RIJSTTAART
1 - 2
1 - 2
1 - 2
170 - 200
170
180 - 200
170 - 200
160
15 - 20
60 - 70
30 - 40
- 30
60
60 - 70
1 - 2
1
20
N
EDERSUIKER
1
1
200
180
60
(*) = MET VOORVERWARMDE OVEN
GRILLEN
STAND
VAN ONDER AF
TIJD IN MINUTEN RICHEL
NE KANT AAN DE ANDERE KANT AAN DE E
VARKENSCOT
VARKENSFILET
RUNDSFILET
LEVERSNEDE
KALFSLAPJES
HALVE KIP
WORSTEN
GEHAKTBALLEN
VISFILET
TOAST
3
4
3
3
3
3
9
9 - 11
7 - 9
9 - 14
7 - 9
7 - 9
5 - 6
5 - 7
9 - 11
5 - 6
5 - 6
3 - 4
ELETTEN
4
7 -
N
3
4
9 - 11
2 - 3
9 - 11
2 - 3
5 - 7
5 - 9
3
2 - 4
2 - 3
10


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