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DK49
* Den viste tilberedningstid er vejledende. Retterne tages ud af ovnen på forskellige tidspunkter efter ønske.
Lasagne/pastaret i ovn/
cannelloni/postejer
Ja 3 190-200 45-55 Bradepande på rist
Lam /kalv /okse /svin 1 kg Ja 3 190-200 80-110
Dryppebakke eller bradepande
på rist
Kylling/ kanin/ and 1 kg Ja 3 200-230 50-100
Dryppebakke eller bradepande
på rist
Kalkun/gås 3 kg Ja 2 190-200 80-130
Dryppebakke eller bradepande
på rist
Fisk i fad (filet, hel) Ja 3 180-200 40-60
Dryppebakke eller bradepande
på rist
Fyldte grøntsager
(tomater, courgetter,
auberginer)
Ja 2 180-200 50-60 Bradepande på rist
Ristet brød - 5 3 (høj) 3-6 Rist
Fiskekoteletter/-fileter - 4 2 (middel) 20-30
Ribbe 4: rist (vendes, når
halvdelen af tilberedningstiden
er gået)
Ribbe 3: dryppebakke med vand
Medisterpølse/grillspyd/
spareribs/hakkebøf
- 5 2 (middel) - 3 (høj) 15-30
Ribbe 5: rist (vendes, når
halvdelen af tilberedningstiden
er gået)
Ribbe 4: dryppebakke med vand
Stegt kylling 1-1,3 kg - 2
2 (middel) 55-70
Ribbe 2: rist (vendes, når 2/3 af
tilberedningstiden er gået)
Ribbe 1: dryppebakke med vand
3 (høj) 80-110
Drejespid (afhængigt af model)
Ribbe 1: dryppebakke med vand
Oksesteg - rød 1 kg - 3 2 (middel) 35-45
Bradepande på rist (vendes om
nødvendigt, når 2/3 af
tilberedningstiden er gået)
Lammekølle/skank - 3 2 (middel) 60-90
Dryppebakke eller bradepande
på rist (vendes om nødvendigt,
når 2/3 af tilberedningstiden er
gået)
Ovnstegte kartofler - 3 2 (middel) 45-55
Dryppebakke/bageplade (vend
om nødvendigt retten, når 2/3 af
tilberedningstiden er gået)
Grøntsagsgratin - 3 3 (høj) 10-15 Bradepande på rist
Lasagne og kød Ja 1-4 200 50-100*
Ribbe 4: bradepande på rist
Ribbe 1: dryppebakke eller
bradepande på rist
Kød og kartofler Ja 1-4 200 45-100*
Ribbe 4: bradepande på rist
Ribbe 1: dryppebakke eller
bradepande på rist
Fisk og grøntsager Ja 1-4 180 30-50*
Ribbe 4: bradepande på rist
Ribbe 1: dryppebakke eller
bradepande på rist
Opskrift Funktion Forvarme Ribbe
(fra bunden)
Te mp e ra t ur
(°C)
Tid
(min)
Tilbehør
51


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