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Nederlands
Recepten
Bereidingstabellen
Onderstaande bereidingstijden zijn slechts een indicatie: deze
kunnen variëren aan de hand van de hoeveelheid, ieders smaak, de
grootte van de stukken en hun aard.
Stand 1 is voor het warmhouden van het voedsel.
Vlees en spiesen
Thermostaat Max
Functie Bereiding
Runderribstukken . . . . . . . . . . . . . . . . . . . . . grill . . . . . . . . . . . 8 tot 10 min
Ossenhaas . . . . . . . . . . . . . . . . . . . . . . . . . . grill . . . . . . . . . . . . 2 tot 3 min
Tournedos . . . . . . . . . . . . . . . . . . . . . . . . . . . grill . . . . . . . . . . . . 4 tot 5 min
Kalfskarbonades . . . . . . . . . . . . . . . . . . . barbecue . . . . . . . 6 tot 7 min/zijde
Lamsrib . . . . . . . . . . . . . . . . . . . . . . . . . . .barbecue . . . . . . . 5 tot 6 min/zijde
Varkenskoteletten . . . . . . . . . . . . . . . . . . . . grill . . . . . . . . . . . . 7 tot 9 min
Biefstuk, lendenbiefstuk . . . . . . . . . . . . . . . grill . . . . . . . . . . . . 2 tot 3 min
Gehakt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . grill . . . . . . . . . . . . . . 5 min
Worstjes . . . . . . . . . . . . . . . . . . . . . . . . . . . . grill . . . . . . . . . . . . 6 tot 8 min
Lamsspiesen . . . . . . . . . . . . . . . . . . . . . . barbecue . . . . . . . . 18 tot 20 min
Spiesen met lever/niertjes . . . . . . . . . . . barbecue . . . . . . . . 18 tot 20 min
Kipspiesen . . . . . . . . . . . . . . . . . . . . . . . . barbecue . . . . . . . . 18 tot 20 min
Cocktailworstjes . . . . . . . . . . . . . . . . . . . barbecue . . . . . . . . . 5 tot 6 min
Vis
Thermostaat 3
Functie Bereiding
Tong naturel . . . . . . . . . . . . . . . . . . . . . . . barbecue . . . . . . . 5 tot 6 min/zijde
Gegrilde tarbot . . . . . . . . . . . . . . . . . . . . . barbecue . . . . . . . 6 tot 8 min/zijde
Gefileerde sardientjes . . . . . . . . . . . . . . . barbecue . . . . . . . 3 tot 4 min/zijde
Zalmmoten . . . . . . . . . . . . . . . . . . . . . . . . barbecue . . . . . . . 3 tot 4 min/zijde
Fit'nClean 7lang 10/04 28/10/04 16:02 Page 17
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