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VLEES
SOORT GERECHT
Boven- en onder-
warmte
Hetelucht
Bereidings-
tijd [min]
Opmerkingen
Niveau
Temp
[°C]
Niveau
Temp
[°C]
Rundvlees 2 200 2 190 50-70 Op ovenrooster en in diepe
braadpan
Varkensvlees 2 180 2 180 90-120 Op ovenrooster en in diepe
braadpan
Kalfsvlees 2 190 2 175 90-120 Op ovenrooster en in diepe
braadpan
Engelse rosbief
(rood)
2 210 2 200 44-50 Op ovenrooster en in diepe
braadpan
Engelse rosbief
(medium)
2 210 2 200 51-55 Op ovenrooster en in diepe
braadpan
Engelse rosbief
(doorbakken)
2 210 2 200 55-60 Op ovenrooster en in diepe
braadpan
Varkensschouder 2 180 2 170 120-150 In een diepe braadpan
Varkensschenkel 2 180 2 160 100-120 2 stukken in een diepe braadpan
Lamsvlees 2 190 2 190 110-130 Bout
Kip 2 200 2 200 70-85 Geheel in een diepe braadpan
Kalkoen 1 180 1 160 210-240 Geheel in een diepe braadpan
Eend 2 175 2 160 120-150 Geheel in een diepe braadpan
Gans 1 175 1 160 150-200 Geheel in een diepe braadpan
Konijn 2 190 2 175 60-80 In stukken gesneden
Haas 2 190 2 175 150-200 In stukken gesneden
Fazant 2 190 2 175 90-120 Geheel in een diepe braadpan
VIS
SOORT GERECHT
Boven- en onder-
warmte
Hetelucht
Bereidings-
tijd [min]
Opmerkingen
Niveau
Temp
[°C]
Niveau
Temp
[°C]
Forel/Zeebrasem 2 190 2 (1 en 3)
2 (1 en 3)
175 40-55 3-4 vissen
Tonijn/zalm 2 190 2 (1 en 3) 175 35-60 4-6 filets
9
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