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11.15 Braden
Gebruik hittebestendig servies om te
braden (lees de instructies van de
fabrikant).
Grote braadstukken kunt u direct in
de diepe braadpan braden (indien
aanwezig) of op een rooster boven de
braadpan.
Braad mager vlees in een braadpan
met deksel. Op die manier blijft het
vlees sappiger.
Alle soorten vlees die een korst
moeten krijgen, kunt u in de
braadschaal zonder deksel braden.
Wij raden u aan vlees en vis vanaf 1 kg
in het apparaat te bereiden.
Giet een beetje vloeistof in de
braadpan om het aanbranden van
vleessap of vet te voorkomen.
Indien nodig het braadstuk (na 1/2 -
2/3 van de gaartijd) keren.
Besprenkel grote braadstukken en
gevogelte diverse keren tijdens het
braden met het eigen vleessap.
Hiermee bereikt u een beter
braadresultaat.
U kunt het apparaat ongeveer 10
minuten voor het einde van de
bereidingstijd uitschakelen om de
restwarmte te gebruiken.
11.16 Tabel braadstukken
Rundvlees
Gerecht Aantal Functie Tempera-
tuur (°C)
Tijd (min) Rooster-
hoogte
Stoofvlees 1 - 1,5 kg Boven-/
onder-
warmte
230 120 - 150 1
Rosbief of osse-
haas: rood
per cm dikte Circulatiegrill
190 - 200
1)
5 - 6 1
Rosbief of osse-
haas: medium
per cm dikte Circulatiegrill
180 - 190
1)
6 - 8 1
Rosbief of osse-
haas: gaar
per cm dikte Circulatiegrill
170 - 180
1)
8 - 10 1
1)
Oven voorverwarmen.
Varkensrug
Gerecht Aantal Functie Tempera-
tuur (°C)
Tijd (min) Rooster-
hoogte
Schouderstuk /
nekstuk / ham-
lap
1 - 1,5 kg Circulatie-
grill
90 - 120 1
Kotelet / rib-
betje
1 - 1,5 kg Circulatie-
grill
1
Gehaktbrood 750 g - 1 kg Circulatie-
grill
160 - 170 50 - 60 1
Varkensschen-
kel (voorge-
kookt)
750 g - 1 kg Circulatie-
grill
150 - 170 90 - 120 1
NEDERLANDS 41
41


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