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Gerecht Temperatuur (°C) Tijd (min) Rooster-
hoogte
Quiche Lorraine (hartige taart) 170 - 190 45 - 55 1 - 2
Zwitserse flan 170 - 200 35 - 55 1 - 2
Kwarktaart 140 - 160 60 - 90 1 - 2
Appeltaart, bedekt 150 - 170 50 - 60 1 - 2
Groentetaart 160 - 180 50 - 60 1 - 2
Ongedesemd brood
230 - 250
2)
10 - 20 2 - 3
Bladerdeegtaart
160 - 180
2)
45 - 55 2 - 3
Flammekuchen
230 - 250
2)
12 - 20 2 - 3
Piroggen (Russische variant op cal-
zone)
180 - 200
2)
15 - 25 2 - 3
1)
Gebruik braadpan.
2)
Oven voorverwarmen.
9.7 Roosteren
Gebruik voor het roosteren
hittebestendige ovenschalen. Zie de
instructies van de fabrikant van de
ovenschalen.
Grote braadstukken kunt u direct in
de diepe braadpan roosteren (indien
aanwezig) of op een rooster boven de
braadpan.
Schenk wat vloeistof in de braadpan
om te voorkomen dat de vleessappen
of het vet op het oppervlak
inbranden.
Alle soorten vlees die een korst
moeten krijgen, kunt u in de
braadschaal zonder deksel braden.
Indien nodig het braadstuk na 1/2 -
2/3 van de gaartijd keren.
Om het vlees sappiger te houden:
braad mager vlees in een
braadpan met deksel of gebruik
een braadzak.
rooster vlees en vis in stukken die
minimaal 1 kg wegen.
besprenkel grote braadstukken
en gevogelte diverse keren
tijdens het braden met het eigen
vleessap.
9.8 Boven- en onderwarmte roosteren
Rundvlees
Gerecht Gewicht Temperatuur
(°C)
Tijd (min) Rooster-
hoogte
Stoofvlees 1 – 1,5 kg 200 - 230 105 - 150 1
Rosbief of ossehaas:
rood
per cm dikte
230 - 250
1)
6 - 8 1
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