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Alle soorten vlees, die een korst moeten krijgen, kunt u in de braadschaal zonder deksel
braden.
Wij raden u aan vlees en vis vanaf 1kg in de oven te bereiden.
Om het inbranden van vrijkomende vleessappen of vet te voorkomen, adviseren wij een
beetje vloeistof in het braadservies te doen.
Braadstukken naar behoefte (na 1/2 - 2/3 van de gaartijd) keren.
Besprenkel grote braadstukken en gevogelte diverse keren tijdens het braden met het ei-
gen vleessap. Hiermee bereikt u een beter braadresultaat.
Schakel de oven ca.10 minuten voor het einde van de braadtijd uit, om te profiteren van
de restwarmte.
Braden met circulatiegrill
Rundsvlees
Soort vlees Aantal Ovenfunctie Rekstand
Temperatuur
°C
Tijd in min.
Stoofvlees 1-1,5 kg
Conventione-
le functie
(boven + on-
derwarmte)
1 230 120-150
Rosbief of osse-
haas: rood
per cm. dikte
Circulatiegril-
len
1
190-200
1)
5-6
Rosbief of osse-
haas: medium
per cm. dikte
Circulatiegril-
len
1
180-190
1)
6-8
Rosbief of osse-
haas: gaar
per cm. dikte
Circulatiegril-
len
1
170-180
1)
8-10
1) Oven voorverwarmen
Varkensvlees
Soort vlees Aantal Ovenfunctie Rekstand
Temperatuur
°C
Tijd in min.
Schouderstuk,
nekstuk, hamlap
1-1,5 kg
Circulatiegril-
len
1 160-180 90-120
Kotelet, ribbetje 1-1,5 kg
Circulatiegril-
len
1 170-180 60-90
Gehaktbrood 750 g-1 kg
Circulatiegril-
len
1 160-170 50-60
Varkensribstuk
(voorgekookt)
750 g-1 kg
Circulatiegril-
len
1 150-170 90-120
Kalfsvlees
Soort vlees Aantal Ovenfunctie Rekstand Temperatuur
°C
Tijd in min.
Geroosterd
kalfsvlees
1 kg Circulatiegril-
len
1 160-180 90-120
16 Nuttige aanwijzingen en tips
16


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