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Aantal Gewich Richel Temperatuur Eerst de ene Dan de andere
in gram van onder °C kant in min kant in min
Biefstukken 4 800 4 max 10 8
Karbonaadjes 4 600 4 max 12 8
Worstjes 8 500 4 max 10 6
Stukken kip 6 800 3 max 30 20
Gemengde spiezen 4 700 4 max 12 10
Kippeborst 4 400 4 max 13 10
Gehalveerde tomaten 8 500 4 max 12 -
Visfilets 4 400 4 max 8 6
Oester 6 - 4 max 12 -
Toast ham/kaas 4 - 4 max 8 -
Sneetjes brood 4 - 4 max 2-3 1
Gerecht
* Om het kwartier bedruipen met bakvet.
GEBAK
Moscovisch gebak 2 175 35-50
Biscuitdeeg 1 200 20-35
Zandtaartbodem 2 175 20-30
Kwarktaartbodem 1 175 60-80
Appeltaart 1 175 40-60
Strudel 2 225 25-30 na 10 min ventileren
Opgerolde koek 2 225 10-15 na 5 min ventileren
Kleine gebakjes 2 175 15-25
Koekjes 2 175 10-20
Schuimpjes 2 125 90-120 ovendeur op kier:
stokje ertussen
BROOD EN PIZZA
800 Witbrood 1 225 30-45
500 Roggebrood 1 200 30-45 in cakevorm
500 Broodjes 2 200 15-20 8 broodjes
250 Pizza 1 225 20-35 op bakplaat
stokje ertussen
OVENGERECHTEN
Macaroni, spaghetti enz. met saus 2 200 30-40 afdekken met alu-
Lasagne 2 200 45-60 folie, laatste 10 min
Groenten 2 200 35-45 zonder folie
Quiches 2 200 35-45
VLEES
1000 Runderrollade 2 200 50-70 op rooster
1200 Varkensrollade 2 200 100-130 op rooster
1000 Kalfsrollade 2 200 90-120 op rooster
1500 Engelse roastbeef 2 225 50-70 op rooster
1200 Lam 2 200 110-130 in braadschaal
1000 Kip 2 200 60-90 in z'n geheel*
4000 Kalkoen 2 200 210-240 in z'n geheel*
1500 Eend 2 200 90-120 in z'n geheel*
3000 Gans 2 200 150-200 in z'n geheel*
1200 Konijn 2 200 80-120 in stukken*
VIS
1000 In z'n geleel 2 150-175 40-60 2 stuks
800 Filets 2 150-175 30-40 4 stuks
Bak- of
braadtijd
in minutel
Gerecht
Opmerking
Gewicht
in gram
Richel
van onder
Temp.
in °C
Adviestabel voor grilleren
Adviestabel voor traditioneel bakken en braden
10


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