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RUNDVLEES (°C) (min)
Rosbief of ossen-
haas, medium 180 -
190 6 - 8
Rosbief of ossen-
haas, gaar 170 -
180 8 - 10
VARKENS-
VLEES (°C) (min)
Schouder / Nek /
Hamlap, 1 - 1,5 kg 160 -
180 90 - 120
Karbonade / Spare
ribs, 1 - 1,5 kg 170 -
180 60 - 90
Gehaktbrood, 0,75
- 1 kg 160 -
170 50 - 60
Varkensschenkel,
voorgekookt, 0,75 -
1 kg
150 -
170 90 - 120
KALFSVLEES (°C) (min)
Geroosterd kalfs-
vlees, 1 kg 160 -
180 90 - 120
Kalfsschenkel, 1,5
- 2 kg 160 -
180 120 -
150
LAMSVLEES (°C) (min)
Lamsbout / Geroo-
sterd lamsvlees, 1
- 1,5 kg
150 -
170 100 -
120
Lamsrugfilet, 1 -
1,5 kg 160 -
180 40 - 60
GEVOGELTE (°C) (min)
Gevogelte, porties,
0,2 - 0,25 kg elk 200 -
220 30 - 50
Halve kip, 0,4 - 0,5
kg elk 190 -
210 35 - 50
Kip, haantje, 1 -
1,5 kg 190 -
210 50 - 70
Eend, 1,5 - 2 kg 180 -
200 80 - 100
Gans, 3,5 - 5 kg 160 -
180 120 -
180
Kalkoen, 2,5 - 3,5
kg 160 -
180 120 -
150
Kalkoen, 4 - 6 kg 140 -
160 150 -
240
VIS (GE-
STOOMD) (°C) (min)
Hele vis, 1 - 1,5 kg 210 -
220 40 - 60
DEHYDRATEREN - HETELUCHT
Gebruik hiervoor een met boterhampapier of
bakpapier belegde plaat.
Stop de oven voor een beter resultaat halverwege
de droogtijd, open de deur en laat het één nacht
afkoelen om het drogen te voltooien.
Gebruik voor 1 bakplaat de derde rekstand.
Gebruik voor 2 bakplaten de eerste en de vierde
rekstand.
GROENTEN (°C) (u)
Bonen 60 - 70 6 - 8
Paprika’s 60 - 70 5 - 6
Soepgroenten 60 - 70 5 - 6
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