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Instructies Voor de Gebruiker
6.7 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.
TRADITIONEEL KOKEN
STAND RICHEL TEMPERATUUR TIJD IN
VAN ONDER AF (°C) MINUTEN (*)
HOOFDSCHOTELS
2 200 30-35
LASAGNES
VLEES
60-65
200
2
KALFSVLEES
70-75
225
2
VARKENSVLEES
60-65
200
2
KIP
120-125
200
2
EEND
90-95
200
2
KONIJN
VIS 2 200 VOLGENS
GROOTTE
PIZZA 2 250 15-20
ZOETWAREN
55-60
125
2
SCHUIMPJES
20-25
200
2
KOEKJES
25-30
200
1
ZANDTAARTJES
35-45
175
2
KRANSJES
30-35
200
1
VRUCHTENGEBAK
(*) = MET VOORVERWARMDE OVEN
KOKEN MET DE GRILL
STAND RICHEL TIJD IN MINUTEN
VAN ONDER AF
AAN DE ENE KANT AAN DE ANDERE KANT
5
5
3
GEROOSTERD BROOD
30
30
3
KIP
18
18
3
VIS
8
8
3
TOMATEN OF COURGETTES
107
17


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