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AANTEKENINGEN:
De aangegeven bereidingstijden en temperaturen zijn richtwaardes en kunnen aan uw persoonlijke
wensen aangepast worden.
(*) In geval van bereiding met hetelucht op meerdere niveaus kunt u beter de tussen haakjes
aangegeven niveaus gebruiken.
Bereiding
met hetelucht
Bereiding met onder-
en bovenwarmte
GEWICHT
IN
GR.
Duur
van de
bereiding
minuten
GERECHT
°C
AANTEKENINGEN
°C
Tempe-
ratuur
4
3
2
1
4
3
2
1
Tempe-
ratuur
NiveauNiveau
VLEES
1000 Runderbraadstuk 2 190 2 175 50 ~ 70 Bereid op het rooster
1200 Varkensbraadstuk 2 180 2 175 100 ~ 130 Bereid op het rooster
1000 Kalfsbraadstuk 2 190 2 175 90 ~ 120 Bereid op het rooster
1500
Rosbief
(saignant)
2 210 2 200 50 ~ 60 Bereid op het rooster
(medium)
2 210 2 200 60 ~ 70
(doorbakken) 2 210 2 200 70 ~ 80
2000 Varkensschouder 2 180 2 170 120 ~150 Met zwoerd
1200 Lamsvlees 2 190 2 175 110 ~ 130 Bout
1000 Kip 2 190 2 175 60 ~ 80 heel
4000 Kalkoen 2 180 2 160 210 ~ 240 heel
1500 Eend 2 175 2 160 120 ~ 150 heel
3000 Gans 2 175 2 160 150 ~ 200 Heel
1200 Konijn 2 190 2 175 60 ~ 80 In stukken
1200 Varkenspoot 2 180 2 160 100 ~ 120 2 poten
1500 Haas 2 190 2 175 150 ~ 200 stukken
800 Fazant 2 190 2 175 90 ~ 120 Heel
- Gehaktbrood 2 180 2 160 40 ~ 60 in broodvorm
VIS
1200 Forellen - Zeebrasem 2 190 2 (1 en 3)* 175 30 ~ 40 3-4 hele vissen
1500 Tonijn - Zalm 2 190 2 (1 en 3)* 175 25 ~ 35 4-6 plakken
De bereidingstijden in de tabel zijn exclusief voorverwarmen. U moet de oven
gedurende ongeveer 10 minuten voorverwarmen voordat u met de bereiding begint.
29


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