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61
11.2. Vlees
VLEES
HOEVEELHEI
D
TEMPERATUUR
(ºC)
TIJD (MIN) BAK NIVEAU
KIPPENBOUT 4-10 100 40-45 GEPERFOREERD 2
KIPPENBORST 4-6 100 25-35 GEPERFOREERD 2
GEROOKTE
VARKENSLEND
E
500G – 1000 G
100 40-50 GEPERFOREERD 2
KALKOENSCHNI
TZEL
4-8 100 20-25 GEPERFOREERD 2
VARKENSFILET,
HEEL
4-8 100 20-30 GEPERFOREERD 2
WORSTJES 80-100 10-15 GEPERFOREERD 2
11.3. Eieren
EIEREN TEMPERATUUR C) TIJD (MIN) BAK NIVEAU
EIEREN IN GLAS 100 10-15 ROOSTER 2
EIEREN, HARD 100 15 ROOSTER 2
EIEREN, ZACHT 100 10-12 ROOSTER 2
11.4. Bijgerechten
BIJGERECHTEN HOEVEELHEID
TEMPERATUUR
(ºC)
TIJD (MIN) BAK NIVEAU
GORT +
VLOEISTOF
200G 400 ML 100 30-35 ROOSTER 2
GRIESMEEL +
VLOEISTOF
200G 300 ML 100 10-20 ROOSTER 2
LINZEN +
VLOEISTOF
200G 375 ML 100 20-50 ROOSTER 2
RIJST +
VLOEISTOF
200G +250 ML 100 25-40 ROOSTER 2
26


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