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*1500 Rosbief 2 220 40-60 op het rooster
*1200 Rundvlees 2 200 50-70 op het rooster
*1200 Varkensvlees 2 200 100-130 op het rooster
*1200 Kalfsvlees 2 200 90-120 op het rooster
1000 Varkenspootjes 2 180 100-120 2 stuks
2000 Lamsbout 2 175 120-140 1 stuk vlees
3000 Gans 2 190 140-180 in z'n geheel
1800 Eend 2 180 120-150 in z'n geheel
3500 Kalkoen 1 190 120-150 in z'n geheel
1200 Kip 2 200 80-100 in z'n geheel
1200 Konijn 2 190 60-80 1 stuk vlees
1500 Forel 2 200 40-60 3 stuks
* Canelloni/lasagne 2 200 40-60
* Gerezen deeg 1 190 30-45 in bakvorm
* Taartbodem 2 190 25-35 in bakvorm
* Kwarktaart 1 170 60-80 in bakvorm
* Zandgebak 1 180 40-50 in bakvorm
* Vruchtencake 1 175 40-50 in bakvorm
* Cake 1 175 40-50 in bakvorm
* Appelstrudel 1 175 60-80 in bakvorm
* 500 Koekjes 1 180 10-20 in bakvorm
* 500 Vlaai 1 220 10-25 in bakvorm
*1000 Witbrood 1 200 45-65 in bakvorm
* 500 Kleine broodjes 1 210 20-30 in bakvorm
Richel
van onder
Temp.
in °C
Opmerking
Bak- of
braadtijd
in minuten
Gerecht
Gewicht
in gram
Traditioneel
* Bij deze gerechten circa 10 minuten voorverwarmen
Borden warmen
Borden in de oven warmen gaat uitstekend. Kies het hetelucht-systeem en een lage temperatuur.
Voor traditioneel of met hetelucht bakken en braden
Voor grilleren
Aantal Gewicht Richel Temperatuur Bovenkant Onderkant
in gram van onder °C in min in min
Biefstukken 4 800 4 max 10 8
Karbonaadjes 4 600 4 max 12 8
Worstjes 8 500 4 max 10 6
Stukken kip 6 800 3 max 30 20
Gemengde spiezen 4 700 4 max 12 10
Kippeborst 4 400 4 max 13 10
Gehalveerde tomaten 8 500 4 max 12 -
Visfilets 4 400 4 max 8 6
Oesters 6 - 4 max 12 -
Toast ham/kaas 4 - 4 max 8 -
Sneetjes brood 4 - 4 max 2-3 1
Gerecht
Adviestabellen
6


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