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Braadtabel
Soort vlees
Hoeveel-
heid
Ovenfunctie
Inzet-
niveau
Tempe-
ratuur
°C
Tijd
uur: min.
Rundvlees
Stoofvlees 1-1,5 kg
CONVEN-
TIONEEL
1 200-250 2:00-2:30
Rosbief of ossen-
haas
per cm
dikte
- Van binnen rood
(rare)
per cm
dikte
INFRA-
THERM
1
190-
200
1)
0:05-0:06
- van binnen roze
(medium)
per cm
dikte
INFRA-
THERM
1 180-190 0:06-0:08
- doorbakken (well
done)
per cm
dikte
INFRA-
THERM
1 170-180 0:08-0:10
Varkensvlees
Schouderstuk, nek-
stuk, ham
1-1,5 kg
INFRA-
THERM
1 160-180 1:30-2:00
Kotelet, casselerrib 1-1,5 kg
INFRA-
THERM
1 170-180 1:00-1:30
Gehakt 750 g-1 kg
INFRA-
THERM
1 160-170 0:45-1:00
Kalfsvlees
Kalfsbraadstuk 1 kg
INFRA-
THERM
1 160-180 1:30-2:00
Kalfsbout 1,5-2 kg
INFRA-
THERM
1 160-180 2:00-2:30
Lamsvlees
Lamsbout,
lamsgebraad
1-1,5 kg
INFRA-
THERM
1 150-170 1:15-2:00
Lamsrug 1-1,5 kg
INFRA-
THERM
1 160-180 1:00-1:30
Wild
Hazenrug,
hazenbout
tot 1 kg
CONVEN-
TIONEEL
3
220-
250
1)
0:25-0:40
Ree-/hertenrug 1,5-2 kg
CONVEN-
TIONEEL
1 210-220 1:15-1:45
Ree-/hertenbout 1,5-2 kg
CONVEN-
TIONEEL
1 200-210 1:30-2:15
11


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