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BEREIDINGSTABEL
GERECHT Functie Voorverwarmen
Steunhoogte
(vanaf bodem)
Te m p e r a t u u r
(°C)
Bereidingstijd
(min)
VLEES
Lams-, geiten-, schapenvlees
X 2 200 90 - 110
X 2 200 100 - 110
Kalfsvlees, rundvlees,
varkensvlees
X 2 200 90 - 110
X 2 200 90 - 110
Kip,
konijn,
eend
X 2 200 70 - 80
X 2 200 70 - 80
Kalkoen
(3-5 kg)
X 2 210 160 - 180
X 2 200 170 - 180
Gans
(2 kg)
X 2 210 100 - 130
X 2 200 100 - 130
VIS (1 kg)
Goudbrasem, zeebaars, tonijn,
zalm, kabeljauw
X 2 200 60 - 80
X 2 190 60 - 80
VIS
(<1 kg - moten)
Zwaardvis, tonijn
X 2 190 50 - 60
X 2 190 50 - 60
GROENTE
Paprika's, tomaten, aardappels
X 2
190
50 - 60
X 2
190
50 - 60
GEBAK, TAART ETC.
Luchtig gebak
X 2
180 40 - 50
X 2
180 40 - 50
Taarten
(met kaasvulling)
X 2
190 60 - 90
X 2
180 60 - 90
Korstgebak, vlaaien
X 2
190 40 - 50
X 2
180 40 - 50
Strudel, crêpes
X 2
200 50 - 60
X 2
190 50 - 60
Koekjes, kransjes, zandkoekjes
X 2
180 20 - 30
X 2
180 30 - 40
Soesjes, gevuld bladerdeeg
X 2
180 35 - 45
X 2
180 35 - 45
Hartige taarten,
vruchtentaarten met bv.
ananas, perziken
X 2
200 50 - 60
X 2
190 45 - 55
Lasagne, gegratineerde
aardappels, cannelloni,
pastatimbaaltjes
X 2
200 40 - 50
X 2
190 40 - 50
Brood
X 2
210 30 - 40
X 2
210 30 - 40
Pizza
X 2
225 15 - 20
X 2
210 20 - 30
Pasteibakjes
X 2
210 20 - 30
X 2
200 30 - 40
Soufflés
X 2
200 40 - 50
X 2
190 50 - 60
BEREIDINGSTABEL GRILLFUNCTIE
NB:
de bereidingstijden en -temperaturen zijn slechts indicatief.
GERECHT Functie Voorverwarmen
Steunhoogte
(vanaf bodem)
Te m p e r a t u u r
(°C)
Bereidingstijd
(min)
To a s t X 3-4 200-225 10 - 15
Ribkarbonades X 3-4 200-225 30 - 40
Schnitzels X 3-4 200-225 30 - 40
Worstjes X 3 200-225 30 - 40
Karbonades X 3 200-225 30 - 40
Vis (moten) X 3 200-225 30 - 40
Kippenpoten X 3 200-225 40 - 50
Spiezen X 3 200-225 40 - 50
Varkenskarbonades X 3 200-225 40 - 50
1/2 kip X 3 200-225 40 - 50
1/2 kip - 3 200-225 40 - 50
Hele kip - 2-3 200-225 60 - 70
Braadstuk
(varkens-, rundvlees)
- 2-3 200-225 60 - 80
Eend - 1-2 200-225 60 - 80
Lamsbout - 1-2 200-225 80 - 100
Rosbief - 2 200-225 60 - 70
Gebakken aardappels - 2-3 200-225 40 - 50
Vis, bv. goudbrasem, forel - 3 190-200 40 - 50
2


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