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ADVIESTABEL VOOR BAKKEN EN BRADEN
*1500 Rosbief 2 220 2 200 40-60 op rooster
*1200 Rundvlees 2 200 2 175 50-70 op rooster
*1200 Varkensvlees 2 200 2 175 100-130 op rooster
*1200 Kalfsvlees 2 200 2 175 90-120 op rooster
1000 Varkenspootjes 2 180 2(1+3) 160 100-120 2 stuks
2000 Lamsbout 2 175 2 160 120-140 1 stuk vlees
3000 Gans 2 190 2 170 140-180 in z'n geheel
1800 Eend 2 180 2 160 120-150 in z'n geheel
3500 Kalkoen 1 190 1 175 120-150 in z'n geheel
1200 Kip 2 200 2 180 80-100 in z'n geheel
1200 Konijn 2 190 2 175 60-80 1 stuk vlees
1500 Forel 2 200 2(1+3) 175 40-60 3 stuks
* Canelloni/lasagne 2 200 2(1+3) 175 40-60
* Gerezen deeg 1 190 2(1+3) 170 30-45 in bakvorm
* Taartbodem 2 190 2(1+3) 170 25-35 in bakvorm
* Kwarktaart 1 170 2 150 60-80 in bakvorm
* Zandgebak 1 180 2 170 40-50 in bakvorm
* Vruchtencake 1 175 1 160 40-50 in bakvorm
* Cake 1 175 1 160 40-50 in bakvorm
* Appelstrudel 1 175 2(1+3) 160 60-80 op bakplaat
* 500 Koekjes 1 190 2(1+3) 170 10-20 op bakplaat
* 500 Vlaai 1 220 2(1+3) 200 10-25 op bakplaat
*1000 Witbrood 1 200 2 180 45-65 op bakplaat
* 500 Kleine broodjes 1 210 2(1+3) 190 20-30 op bakplaat
Richel
van onder
Temp.
in °C
Opmerking
Richel
van onder
Temp.
in °C
Bak- of
braadtijd
in minutel
Gerecht
de/aring/ccedil
Hetelucht
Traditioneel
* Bij deze gerechten cirka 10 minuten voorverwarmen
Aantal Gewicht Richel Temperatuur Bovenkant Onderkant
in gram van onder °C in min 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
ADVIESTABEL VOOR GRILLEREN
De lekschaal moet in de eerste richel van onderaf geschoven worden.
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