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ATAG CX 6011 X Manual

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Braden
De tabel bevat de temperaturen, braadtijden en niveaus die nodig
zijn voor het braden van verschillende soorten vlees.
• Wij raden aan om alleen vlees en vis zwaarder dan 1 kg in de oven
klaar te maken
• Voor mager vlees of vis gebruikt u de onder- en bovenwarmte. Voor
alle andere soorten vlees adviseren wij de heteluchtgrill functies .
• Voeg een beetje vocht toe om te voorkomen dat braadvocht of vet
aankoekt.
• Keer het gerecht om na
1
/
2
of 2/3 van de kooktijd.
Tip: Voor een beter resultaat het vlees meerdere malen bedruipen
met braadvocht (met name bij gevogelte).
Schakel de oven 10 minuten voor het verstrijken van de bereidings-
tijd uit. Op deze wijze kan het gerecht garen met de resterende
warmte in de oven.
Instelling Onder- en boven- Heteluchtgrill Berei-
oven warmtefunctie dingstijd
Soort Gewicht/ Niveau Temp Niveau Temp In uren en
Vlees grootte in °C in °C minuten
Rundvlees
Braadstuk 1-1,5 kg 2 200-230
1
- - 2:00-2:30
Geroosterd
Rundvlees/filet
- Rose 2,5 cm dik 2 230
1
2 190-200 0:05-0:06
- Medium 2,5 cm dik 2 230
1
2 180-190 0:06-0:08
- Gaar 2,5 cm dik 2 210-230
1
2 170-180 0:08-0:10
Varkensvlees
Schouder, nek, 1-1,5 kg 2 210-220
1
2 160-180 1:30-2:00
ham
Kotelet
1
, 1-1,5 kg 2 180-190
1
2 170-180 1:00-1:30
lendestuk
Varkensbraad- 750g-1 kg 2 170-180
1
2 160-170 0:45-1:00
stuk
Karbonade 750g-1 kg 2 210-220
1
2 150-170 1:30-2:00
100
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