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Gebruikersinstructies
68
10.1. Vis
VIS
HOEVEELHEI
D
TEMPERATUUR
(ºC)
TIJD (MIN) BAK NIVEAU
GOUDBRASEM 800-1.200 G 80 30-40 GEPERFOREERD 2
FOREL 4 X 250 G 80 20-25 GEPERFOREERD 2
ZALMFILET 500-1.000 G 80 15-25 GEPERFOREERD 2
ZALMFOREL 1000-1.200 G 80 25-35 GEPERFOREERD 1/2
KONINGSGARN
ALEN
500-1.000 G 80 15-20 GEPERFOREERD 2
GROENE
SCHELP
MOSSEL
1000-1.500 G 100 25-35 GEPERFOREERD 2
HEILBOTFILET 500-1.000 G 80 20-25 GEPERFOREERD 2
KOKKELS 500-1.000 G 100 10-20 GEPERFOREERD 2
KREEFT 800-1.200 G 100 25-30 GEPERFOREERD 1/2
KABELJAUWFIL
ET
1000-1.200 G 80 20-25 GEPERFOREERD 2
GEWONE
MOSSEL
1000-1.200 G 100 15-25 GEPERFOREERD 2
MEERFOREL 4 X 250 G 80 25-30 GEPERFOREERD 2
SCHELVIS 1000-1.200 G 80 20-25 GEPERFOREERD 2
TONIJNFILET 500-1.000 G 80 15-20 GEPERFOREERD 2
SNOEKBAARS 4 X 250 G 80 25-30 GEPERFOREERD 2
10.2. 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
10.3. Eieren
EIEREN TEMPERATUUR (ºC) 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
10.4. 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
30


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