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NEDERLANDS
49
Tabel: Bereiden bij lage temperatuur (richtwaarden)
Toepassing
Hoeveelheid
Zacht aanbraden op
het formuis
Bereidingsduur
Rundvlees
Rundvlees
1 kg
rondomrond, elke
kant 2 min.
1 uur
Rauw
1 kg
rondomrond, elke
kant 3 min.
1 uur en 15 min.
Halfrauw
1 kg
rondomrond, elke
kant 3 min.
1 uur en 45 min.
Medium
1 kg
rondomrond, elke
kant 3 min.
2 uur en 15 min.
tot 2,5 uur
Doorbakken
1 kg
rondomrond, elke
kant 3 min.
3 uur rauw
4,5 uur medium
Rundergebraad in één stuk
Kalfsvlees
1 kg
rondomrond, elke
kant 2 min.
1 uur en 45 min.
tot 2 uur
Filet, hele
1 kg
rondomrond, elke
kant 3 min.
2 tot 2,5 uur
Lende, in één stuk
1 kg
rondomrond, elke
kant 3 min.
2 tot 2,5 uur
Gebraad
1 kg
rondomrond, elke
kant 3 min.
2,5 uur
Schoudergebraad
Varkensvlees
500 tot 600
g
rondomrond, elke
kant 2 min.
1,5 uur
Filet, hele
600 tot 1000
g
rondomrond 10 tot
15 min.
2 tot 3 uur
Lende
Lamsvlees
2 kg
rondomrond, elke
kant 4 min.
3 tot 4 uur
Bout met lende
2 kg
rondomrond, elke
kant 2 min.
45 min. tot 1 uur
Lendesteak
400 g
rondomrond, elke
kant 2 min.
1 uur tot 1 uur en
15 min.
1) Als u het bereide vlees warm wilt houden, stel dan in op 60 °C. Wij adviseren u de warmhoudfunctie
niet langer dan een uur te gebruiken.
49


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