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DK65
Voulevant / butterdejssnitter
Ja 2 175-200 20-30 Dryppebakke/bageplade
Ja 1-3 175-200 25-45
Ribbe 3: bradepande på rist
Ribbe 1: dryppebakke/bageplade
Lasagne / pastaret i ovn /
cannelloni / postejer
Ja 2 200 45-55 Bradepande på rist
Lam / kalv / okse / svin 1 kg Ja 2 200 80-110 Dryppebakke eller bradepande på rist
Kylling, kanin, and 1 kg Ja 2 200 50-100 Dryppebakke eller bradepande på rist
Kalkun /s 3 kg Ja 1/2 200 80-130 Dryppebakke eller bradepande på rist
Fisk i fad (filet, hel) Ja 2 175-200 40-60 Dryppebakke eller bradepande på rist
Fyldte grøntsager (tomater,
courgetter, auberginer)
Ja 2 175-200 50-60 Bradepande på rist
Ristet brød Ja 4 200 2-5 rist
Fiskekoteletter / -fileter Ja 4 200 20-30
Ribbe 4: rist (vend maden, når halvdelen af
tilberedningstiden er gået)
Ribbe 3: dryppebakke med vand
Medisterpølse / grillspyd / spareribs
/ hakkebøf
Ja 4 200 30-40
Ribbe 4: rist (vend maden, når halvdelen af
tilberedningstiden er gået)
Ribbe 3: dryppebakke med vand
Stegt kylling 1-1,3 kg - 2 200 55-70
Ribbe 2: rist (vend om nødvendigt maden, når 2/3 af
tilberedningstiden er gået)
Ribbe 1: dryppebakke med vand
Stegt kylling 1-1,3 kg - 2 200 60-80
Ribbe 2: drejespid
Ribbe 1: dryppebakke med vand
Oksesteg - rød 1 kg - 2 200 35-45
Bradepande på rist (vend om nødvendigt maden, når
2/3 af tilberedningstiden er gået)
Lammekølle / skank - 2 200 60-90
Dryppebakke eller bradepande på rist (vend om
nødvendigt maden, når 2/3 af tilberedningstiden er
gået)
Ovnstegte kartofler - 2 200 45-55
Dryppebakke/bageplade (vend om nødvendigt maden,
når 2/3 af tilberedningstiden er gået)
Grøntsagsgratin - 2 200 20-30 Bradepande på rist
Lasagne og kød Ja 1-3 200 50-100
Ribbe 3: bradepande på rist
Ribbe 1: dryppebakke eller bradepande på rist
Opskrift Funktion For-
varme
Ribbe (fra
bunden)
Temp.
(°C)
Tid
(min)
Tilbehør
66


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