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Gebruikersinstructies
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11. AANBEVOLEN BEREIDINGSTABELLEN
Raadpleeg onderstaande tabellen voor nadere informatie over het
bereiden.
De aanbevolen tijden en temperaturen dienen als richtlijn. De werkelijke
bereidingstijd is afhankelijk van het soort en de kwaliteit voedsel.
De in de laatste kolom van de tabellen vermelde niveaus worden in
onderstaande figuur uitgelegd.
De geperforeerde bakplaat met voedsel wordt bij voorkeur op niveau 2
geplaatst. Het is dan wel belangrijk dat de niet-geperforeerde bakplaat op
niveau 1 geplaatst wordt. Zo wordt druppelend vocht opgevangen en
wordt de oven niet vies.
11.1. 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
25


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