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HARTIGE OVENGERECHTEN
SOORT GERECHT
Traditionele berei-
ding
Bereiding met hete
lucht
Bereidings-
tijd [min]
Ruimte voor aantekeningen
Plaat-
hoogte
Temp
[°C]
Plaat-
hoogte
Temp
[°C]
Pastataart 2 200 2 180 40 – 50 In een vorm
Hartige groenten-
taart
2 200 2 175 45 – 60 In een vorm
Quiches 1 180 1 180 50 – 60
In een vorm
1)
Lasagne 2 180 –
190
2 180 –
190
25 – 40
In een vorm
1)
Cannelloni 2 180 –
190
2 180 –
190
25 – 40
In een vorm
1)
1) Warm de oven 10 minuten voor.
VLEES
SOORT GERECHT
Traditionele berei-
ding
Bereiding met hete
lucht
Bereidings-
tijd [min]
Ruimte voor aantekeningen
Plaat-
hoogte
Temp
[°C]
Plaat-
hoogte
Temp
[°C]
Rundsvlees 2 200 2 190 50 – 70 Op een bakrooster
Varkensrug 2 180 2 180 90 – 120 Op een bakrooster
Kalfsvlees 2 190 2 175 90 – 120 Op een bakrooster
Engelse rosbief,
rood
2 210 2 200 50 – 60 Op een bakrooster
Engelse rosbief,
medium
2 210 2 200 60 – 70 Op een bakrooster
Engelse rosbief,
doorbakken
2 210 2 200 70 – 75 Op een bakrooster
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 gesneden
Haas 2 190 2 175 150 – 200 In stukken gesneden
12
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