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SOORT GE-
RECHT
Boven + onderwarm-
te
Multi hetelucht
Bereidings-
tijd [min]
Notities
Bakplaatpo-
sitie
Temp
[°C]
Bakplaatpo-
sitie
Temp
[°C]
Kalfsvlees 2 190 2 175 90 - 120 Op een bakroos-
ter
Engelse rosbief,
rood
2 210 2 200 50 - 60 Op een bakroos-
ter
Engelse rosbief,
medium
2 210 2 200 60 - 70 Op een bakroos-
ter
Engelse rosbief,
doorbakken
2 210 2 200 70 - 75 Op een bakroos-
ter
Varkensschouder 2 180 2 170 120 - 150 Met zwoerd
Varkensschenkel 2 180 2 160 100 - 120 2 stuks
Lamsvlees 2 190 2 175 110 - 130 Bout
Kip 2 220 2 200 70 - 85 Hele
Kalkoen 2 180 2 160 210 - 240 Hele
Eend 2 175 2 220 120 - 150 Hele
Gans 2 175 1 160 150 - 200 Hele
Konijn 2 190 2 175 60 - 80 In stukken gesne-
den
Haas 2 190 2 175 150 - 200 In stukken gesne-
den
Fazant 2 190 2 175 90 - 120 Hele
VIS
SOORT GE-
RECHT
Boven + onderwarm-
te
Multi hetelucht
Bereidings-
tijd [min]
Notities
Bakplaat-
positie
Temp
[°C]
Bakplaatpo-
sitie
Temp
[°C]
Forel/Zeebrasem 2 190 2 175 40 - 55 3 - 4 vissen
Tonijn/zalm 2 190 2 175 35 - 60 4 - 6 filets
Grill
Verwarm de oven vóór de bereiding 10 mi-
nuten voor.
Hoeveelheid Grill Bereidingstijd [min]
SOORT GERECHT Stuks [g] Ovenniveau Temp [°C] 1e kant 2e kant
Tournedos 4 800 4 max. 12-15 12-14
Biefstuk 4 600 4 max. 10-12 6-8
Worstjes 8 - 4 max. 12-15 10-12
Varkenskotelet 4 600 4 max. 12-16 12-14
12
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