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Gerecht Temperatuur (°C) Tijd / Tips
Kalfsbout 180 10 minuten, draaien na 5 mi-
nuten
Kalfsmedaillon, 4 cm dik 160 10 minuten, draaien na 5 mi-
nuten
Kalfsstuk, 3-4 cm dik 160 6 minuten, draaien na 3 minu-
ten
Kalfslapje, naturel 180 5 minuten, draaien na 2½ mi-
nuut
Fricassee van kalf in roomsaus 180 6 minuten, draaien na 3 minu-
ten (de vleesstukken moeten
niet tegen elkaar plakken)
Rundsvlees 160–180 Het apparaat voorverwarmen
Biefstuk, erg rood 180 2 minuten, draaien na 1 mi-
nuut
rood 180 6 minuten, draaien na 3 minu-
ten
medium 180 8 minuten, draaien na 2 minu-
ten
goed doorbakken 180 8 minuten, draaien na 4 minu-
ten zonder vet neemt de bak-
tijd met 20% toe
Hamburger 160 6 - 8 minuten, draaien na 3 - 4
minuten
Châteaubriand 160 dan 100 Bak het vlees aan alle kanten
aan in olie (alleen draaien als
het vlees niet aan de pan plakt)
Gedurende 10 minuten afbak-
ken aan één kant (100°C )
Varkensvlees 160–180 Het apparaat voorverwarmen
Varkensmedaillons 160 8 minuten, draaien na 4 minu-
ten (afhankelijk van de dikte)
Varkenslapjes 180 8 minuten, draaien na 4 minu-
ten
Varkensschnitzel 160 6 minuten, draaien na 3 minu-
ten
Spare ribs 160 8-10 minuten, meerdere keren
draaien
Varkensfilet 160 6–8 minuten, goed aangebak-
ken aan alle zijden
Lamsvlees 160–180 Het apparaat voorverwarmen
16 Nuttige aanwijzingen en tips
16


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