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Gerecht Temperatuur
(°C)
Water in de
uitholling in
de oven-
ruimte (ml)
Voorverwar-
men (minu-
ten)
Tijd (min) Roos-
ter-
hoog-
te
Vlees 110 100 - 15 - 28 2
Roosteren
Gerecht Tempera-
tuur (°C)
Water in de
uitholling in
de ovenruim-
te (ml)
Voorver-
warmen
(minuten)
Tijd (min) Roos-
ter-
hoogte
Kip 210 200 - 70 - 75 2
Halve kip 210 200 - 35 - 50 2
Geroosterd var-
kensvlees
180 200 - 65 - 70 2
Rosbief, 1 - 1,5 kg
1. Rauw
2. Medium
3. Gaar
200 200 - 1. 50 - 55
2. 60 - 65
3. 65 - 70
2
Geroosterde kal-
koen
200 200 - 70 - 85 2
10.8 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.
10.9 Boven- en onderwarmte roosteren
Rundvlees
Gerecht Hoeveelheid Temperatuur
(°C)
Tijd (min) Rooster-
hoogte
Stoofvlees 1 – 1,5 kg 200 - 230 105 - 150 1
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