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Indien nodig het braadstuk na 1/2 -
2/3 van de gaartijd keren.
Om het vlees sappiger te houden:
braad mager vlees in een
braadpan met deksel of gebruik
een braadzak.
rooster vlees en vis in stukken die
minimaal 1 kg wegen.
besprenkel grote braadstukken
en gevogelte diverse keren
tijdens het braden met het eigen
vleessap.
11.24 Tabel braadstukken
Rundvlees
Gerecht Functie Gewicht Tempera-
tuur (°C)
Tijd (min) Rooster-
hoogte
Stoofvlees Boven + onder-
warmte
1 - 1,5 kg 230 120 - 150 1
Rosbief of
ossehaas:
rood
1)
Circulatiegrill per cm
dikte
190 - 200 5 - 6 per cm
dikte
1
Rosbief of
ossehaas:
medium
Circulatiegrill per cm
dikte
180 - 190 6 - 8 per cm
dikte
1
Rosbief of
ossehaas:
doorbakken
Circulatiegrill per cm
dikte
170 - 180 8 - 10 per cm
dikte
1
1)
Oven voorverwarmen.
Varkensvlees
Gerecht Functie Gewicht Tempera-
tuur (°C)
Tijd (min) Rooster-
hoogte
Schouder-
stuk, nekstuk,
hamlap
Circulatie-
grill
1 - 1,5 kg 150 - 170 90 - 120 1
Kotelet, rib-
betje
Circulatie-
grill
1 - 1,5 kg 170 - 190 30 - 60 1
Gehaktbrood Circulatie-
grill
750 g - 1 kg 160 - 170 50 - 60 1
Varkens-
schenkel
(voorge-
kookt)
Circulatie-
grill
750 g - 1 kg 150 - 170 90 - 120 1
NEDERLANDS 49
49


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