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BEREIDINGSTABEL VOOR DE GRILL-FUNCTIE
BEREIDINGSTABELLEN
OPMERKING:
bij het bereiden van vlees met ventilatie- of statische functies, is het raadzaam om tevens de
bruiningsfunctie te gebruiken (niveau 1 t/m 3).
(*): Symbool betekent
Voorverwarmen
en DIT IS GEEN FUNCTIE. Dit symbool is ALLEEN zichtbaar op het glas van
de binnendeur van de oven.
VOEDSEL Functie
Voorverwarmen
(*)
Hoogte
(vanaf de bodem)
Niveau voor
bruinen
Bereidingstijd
(minuten)
Lendestuk 7 5 minuten 4 5 35 - 45
Koteletten 7 5 minuten 4 5 30 - 40
Worstjes 7 5 minuten 4 5 30 - 40
Varkenskarbonade 7 5 minuten 4 5 25 - 35
Vis 7 5 minuten 4 5 30 - 40
Kippenpoten 7 5 minuten 4 5 35 - 40
Kebab 7 5 minuten 4 5 30 - 35
Magere varkensribbetjes 7 5 minuten 4 5 20 - 35
Halve kip 7 5 minuten 3 5 45 - 50
Halve kip 8 - 3 5 45 - 55
Hele kip 8 - 3 5 60 - 70
Braadstuk
(varkensvlees, rundvlees)
8 - 3 5 75 - 90
Eend 8 - 2 5 80 - 90
Lamspoot 8 - 3 5 90 - 120
Rosbief 8 - 3 5 90 - 120
Gebakken aardappelen 8 - 3 5 40 - 50
Moten zwaardvis 8 - 3 5 35 - 45
VOEDSEL Functie
Voorverwarmen
(*)
Hoogte
(vanaf de bodem)
Temperatuur
(°C)
Bereidingstijd
(minuten)
VLEES
Lamsvlees, geitenvlees,
schapenvlees
3 10 minuten 2 200 60 - 80
5 10 minuten 2 190 70 - 90
4 10 minuten 2 190 60 - 80
Braadstuk
(Lamsvlees, varkensvlees,
rundvlees)
(kg. 1)
3 10 minuten 2 200 70 - 90
5 - 2 190 60 - 80
4 - 2 190 60 - 80
Kip, konijn,
eend
3 10 minuten 2 200 70 - 80
5 - 2 190 60 - 70
4 - 2 190 70 - 80
Kalkoen (kg. 6) + niveau 3
bruinen
3 10 minuten 1 200 160 - 180
5 10 minuten 1 190 150 - 180
4 10 minuten 1 190 150 - 180
Gans (2 Kg)
3 10 minuten 2 200 120 - 130
5 10 minuten 2 190 100 - 120
4 10 minuten 2 190 110 - 120
VIS (HELE)
(1-2 kg)
Brasem, baars, tonijn, zalm,
forel
3 10 minuten 2 200 60 - 70
5 - 2 - 3 190 65 - 75
4 - 2 - 3 190 60 - 70
VIS (MOTEN)
(1 kg.)
Zwaardvis, tonijn, zalm,
kabeljauw
3 10 minuten 2 200 45 - 55
5 - 3 190 50 - 55
4 10 minuten 2 190 45 - 55
VOEDSEL Functie
Voorverwarmen
(*)
Hoogte
(vanaf de bodem)
Temperatuur
(°C)
Bereidingstijd
(minuten)
GROENTEN
Gevulde paprika's
6 10 minuten 2 200 50 - 60
3 10 minuten 2 190 35 - 45
5 - 2 180 55 - 60
4 - 2 190 50 - 60
Gevulde tomaten
3 10 minuten 2 200 50 - 55
5 - 2 180 50 - 60
4 - 2 190 35 - 45
Gebakken aardappelen
3 10 minuten 2 200 40 - 50
5 - 2 190 45 - 50
4 - 2 190 45 - 50
Rauwe gegratineerde
groenten (b.v. venkel, kool,
asperges, selderij)
3 10 minuten 2 200 35 - 45
5 - 3 180 40 - 50
4 - 2 190 40 - 50
DESSERTS, GEBAK, ENZ.
Cakes (biscuitdeeg)
3 10 minuten 2 160 30 - 40
5 - 3 150 35 - 45
4 - 3 160 30 - 40
Gevulde pasteien
(met kaas)
3 - 2 180 90 - 95
5 - 2 160 70 - 80
4 - 2 170 90 - 95
Taarten
3 10 minuten 2 180 25 - 35
5 - 3 180 45 - 50
4 - 2 180 30 - 40
Appelstrudel
3 10 minuten 2 200 40 - 45
5 10 minuten 3 200 45 - 50
4 - 2 180 45 - 50
Koekjes
3 10 minuten 2 180 20 - 30
5 - 1 - 3 160 30 - 40
4 - 2 - 4 180 25 - 35
Roomsoesjes
3 10 minuten 2 - 4 190 25 - 35
5 10 minuten 1 - 3 180 40 - 50
4 10 minuten 2 - 4 190 30 - 40
Pastei
3 10 minuten 2 200 50 - 55
5 10 minuten 3 180 55 - 60
4 10 minuten 2 200 40 - 50
Lasagne
3 10 minuten 2 200 45 - 55
5 - 2 190 45 - 55
6 - 2 190 45 - 55
Gevulde vruchtentaarten
b.v. Ananas, perzik
3 10 minuten 2 200 35 - 45
5 - 2 180 45 - 50
4 - 2 180 40 - 50
Schuimgebak
3 10 minuten 2 90 120 - 150
5 - 1 - 3 80 150 - 180
4 - 2 - 4 100 120 - 150
Pasteitjes
3 10 minuten 2 200 15 - 25
5 10 minuten 1 - 3 190 25 - 30
4 10 minuten 2 - 4 200 20 - 30
Soufflé
3 10 minuten 2 190 30 - 40
5 - 2 180 55 - 65
4 10 minuten 2 190 40 - 50
2


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