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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.
10.16 Tabel braadstukken
Rundvlees
Gerecht Gewicht Functie Tempera-
tuur (°C)
Tijd (min) Rooster-
hoogte
Stoofvlees 1 – 1,5 kg Boven + on-
derwarmte
230 120 - 150 1
Rosbief of osse-
haas: rood
per cm dikte Grill + venti-
lator
190 - 200
1)
5 - 6 1
Rosbief of osse-
haas: medium
per cm dikte Grill + venti-
lator
180 - 190
1)
6 - 8 1
Rosbief of osse-
haas: doorge-
bakken
per cm dikte Grill + venti-
lator
170 - 180
1)
8 - 10 1
1)
Oven voorverwarmen.
Varkensvlees
Gerecht Gewicht Functie Tempera-
tuur (°C)
Tijd (min) Rooster-
hoogte
Schouderstuk /
nekstuk / ham-
lap
1 – 1,5 kg Grill + venti-
lator
150 - 170 90 - 120 1
Kotelet / ribbe-
tje
1 – 1,5 kg Grill + venti-
lator
170 - 190 30 - 60 1
Gehaktbrood 750 g - 1 kg Grill + venti-
lator
160 - 170 50 - 60 1
Varkensschen-
kel (voorge-
kookt)
750 g - 1 kg Grill + venti-
lator
150 - 170 90 - 120 1
Kalfsvlees
Gerecht Gewicht (kg) Functie Temperatuur
(°C)
Tijd (min) Rooster-
hoogte
Geroosterd
kalfsvlees
1 Grill + venti-
lator
160 - 180 90 - 120 1
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