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Rooster vlees en vis in grote stukken
(1 kg of meer).
Besprenkel grote braadstukken en
gevogelte diverse keren tijdens het
braden met het eigen vleessap.
10.8 Tabel braadstukken
Gebruik de functie Boven-/onderwarmte.
Rundvlees
Gerecht Hoeveelheid Temperatuur
(°C)
Tijd (min) Roosterhoogte
Stoofvlees 1 - 1,5 kg 200 - 230 105 - 150 1
Rosbief of osse-
haas: rood
per cm dikte
230 - 250
1)
6 - 8 1
Rosbief of osse-
haas: medium
per cm dikte
220 - 230
1)
8 - 10 1
Rosbief of osse-
haas: doorbak-
ken
per cm dikte
200 - 220
1)
10 - 12 1
1)
Oven voorverwarmen.
Varkensrug
Gerecht Hoeveelheid Temperatuur
(°C)
Tijd (min) Roosterhoogte
Schouderstuk,
nekstuk, hamlap
1 - 1,5 kg 210 - 220 90 - 120 1
Kotelet, ribbetje 1 - 1,5 kg 180 - 190 60 - 90 1
Gehaktbrood 750 g - 1 kg 170 - 190 50 - 60 1
Varkensschenkel
(voorgekookt)
750 g - 1 kg 200 - 220 90 - 120 1
Kalfsvlees
Gerecht Hoeveelheid
(kg)
Temperatuur
(°C)
Tijd (min) Roosterhoogte
Geroosterd
kalfsvlees
1 210 - 220
200 - 220
90 - 120 1
Kalfsschenkel 1.5 - 2 200 - 220 150 - 180 1
Lamsvlees
Gerecht Hoeveelheid
(kg)
Temperatuur
(°C)
Tijd (min) Roosterhoogte
Lamsbout, ge-
roosterd lams-
vlees
1 - 1.5 210 - 220 90 - 120 1
Lamsrug 1 - 1.5 210 - 220 40 - 60 1
NEDERLANDS 17
17


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