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Gerecht Temperatuur (°C) Tijd (min) Roosterhoogte
Taarten 180 - 200 40 - 55 1
Spinazietaart 160 - 180 45 - 60 1
Quiche Lorraine /
Zwitserse flan
170 - 190 45 - 55 1
Appeltaart, gedekt 150 - 170 50 - 60 1
Groentetaart 160 - 180 50 - 60 1
Ongedesemd brood
210 - 230
1)
10 - 20 2
Bladerdeegtaart
160 - 180
1)
45 - 55 2
Flammekuchen
210 - 230
1)
15 - 25 2
Pierogi
180 - 200
1)
15 - 25 2
1)
Oven voorverwarmen.
2)
Gebruik de braadpan.
10.23 Braden
Gebruik hittebestendig kookgerei.
Braad grote braadstukken direct in de
diepe bakplaat of op een bakrooster
boven de bakplaat.
Giet wat water op de bakplaat om het
inbranden van vrijkomende vleessappen
of vet te voorkomen.
Vlees met een korst kan in de braadslede
zonder deksel worden gebraden.
Draai het braadstuk na 1/2 - 2/3 van de
gaartijd.
Om het vlees sappiger te houden:
Braad mager vlees in een braadpan
met deksel of gebruik een braadzak.
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.
10.24 Roosteren
Rundvlees
Gerecht Hoeveelheid
(kg)
-functie Temperatuur
(°C)
Tijd (min)
Gesmoord vlees 1 - 1.5 Boven + onder-
warmte
230 120 - 150
Rosbief of osse-
haas: rauw
1 cm dik Grill + ventila-
tor
190 - 200
1)
5 - 6
Rosbief of osse-
haas: medium
1 cm dik Grill + ventila-
tor
180 - 190
1)
6 - 8
Rosbief of osse-
haas: gaar
1 cm dik Grill + ventila-
tor
170 - 180
1)
8 - 10
1)
Oven voorverwarmen.
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