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Voedselherstel
Gerecht Temperatuur
(°C)
Water in de
uitholling in
de oven‐
ruimte (ml)
Voorverwar‐
men (minuten)
Tijd (min) Roos‐
ter‐
hoogte
Witbrood 110 100 - 30 - 40 2
Broodjes 110 100 - 20 - 25 2
Zelfgemaakte
pizza
110 100 - 15 - 20 2
Focaccia 110 100 - 20 - 30 2
Groenten 110 100 - 15 - 25 2
Rijst 110 100 - 15 - 26 2
Pasta 110 100 - 15 - 27 2
Vlees 110 100 - 15 - 28 2
Braden
Gerecht Tempera‐
tuur (°C)
Water in de
uitholling in de
ovenruimte
(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. Saignant
2. Medium
3. Bien cuit
200 200 - 1. 50 - 55
2. 60 - 65
3. 65 - 70
2
Geroosterde kal‐
koen
200 200 - 70 - 85 2
11.8 Tips voor braden
Gebruik hittebestendig kookgerei.
Geroosterd mager vlees bedekt (u kunt
aluminiumfolie gebruiken).
Braad grote vleesstukken direct in de
diepe bakplaat of op een bakrooster
boven de bakplaat.
Doe wat water in de bakplaat om te
voorkomen dat druipend vet verbrandt.
Draai het braadstuk na 1/2 - 2/3 van de
gaartijd.
Rooster vlees en vis in grote stukken (1
kg of meer).
Bedruip vleesstukken meerdere malen
met hun eigen sap tijdens het roosteren.
www.aeg.com32
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