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Adviezen voor de bereiding
68
5.7 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 verbruiker.
TRADITIONELE BEREIDING
STAND RICHEL
VAN ONDER AF
TEMPERATUUR
(°C)
TIJD
IN MINUTEN (*)
HOOFDSCHOTELS
LASAGNE
PATES IN DE OVEN
2 - 3
2 - 3
200 - 210
210 - 230
50 - 60
40
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 1 - 2 220 - 250 20 - 25
PATISSERIE
ZANDDEEG
CAKE
BRIOCHES
FRUITTAARTEN
CAKE MET POEDERSUIKER
APPELTAART
RIJSTTAART
1 - 2
1 - 2
1
1 - 2
1 - 2
1
1
170 - 200
170
180 - 200
170 - 200
160
200
180
15 - 20
60 - 70
30 - 40
20 - 30
60
60
60 - 70
(*) = MET VOORVERWARMDE OVEN
GRILLEN
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
3
3
3
3
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
10


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