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Gerecht Gewicht (g)
Tempera-
tuur (°C)
Tijd (min)
Roosterhoog-
te
Opmerkingen
Biefstuk - gaar 1000 190 65 - 75 2 Op een bakroos-
ter
Lamsvlees 1000 175 110 -
130
2 Bout
Kip 1000 200 55 - 65 2 Heel
kalkoen 4000 170 180 -
240
2 Heel
eend 2000 - 2500 170 -
180
120 -
150
2 Heel
gans 3000 160 -
170
150 -
200
1 Heel
Konijn - 170 -
180
60 - 90 2 In stukken gesne-
den
Vis
Gerecht
Gewicht
(g)
Temperatuur
(°C)
Tijd (min)
Roosterhoog-
te
Opmerkingen
Forel 1500 180 25 - 35 2 3 - 4 vissen
Tonijn 1200 175 35 - 50 2 4 - 6 filets
Heek - 200 20 - 30 2 -
Met stoom opnieuw verwarmen
Gerecht
Temperatuur
(°C)
Tijd (min)
Roosterhoog-
te
Opmerkingen
Stoofschotel/
Gegratineerde
schotel
1)
130 15 - 25 2 Opnieuw verwarmen op
een bord
Pasta en saus
1) 130 10 - 15 2 Opnieuw verwarmen op
een bord
Bijgerechten
(d.w.z. rijst, aardap-
pelen, pasta)
1)
130 10 - 15 2 Opnieuw verwarmen op
een bord
Bordgerechten
1) 130 10 - 15 2 Opnieuw verwarmen op
een bord
Vlees
1) 130 10 - 15 2 Opnieuw verwarmen op
een bord
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