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Tabel voor het braden met de heteluchtoven
Soort vlees Gewicht
(in g)
Richel
(van onderaf)
Tempera-tuur (°C) Braadtijd
(in min.)
Rundvlees
Gebraden rundvlees 1000 2 180-190 100-120
Gebraden rundvlees 1500 2 170-180 120-150
Rosbief, rosé 1000 2 180-200 30-50
Rosbief, doorbakken 1000 2 180-200 40-60
Varkensvlees
Gebraden varkensvlees
met huid
1500 2 170-180 140-160
Buikstuk 1500 2 170-180 120-150
Buikstuk 2000 2 160-170 150-180
Schouderstuk 1500 2 160-170 120-140
Varkensrollade 1500 2 160-170 120-140
Casselerrib 1500 2 160-170 100-120
Gehakt 1500 2 170-180 60-70
Kalfsvlees
Kalfsrollade 1500 2 170-190 90-120
Kalfsschenkel 1700 2 170-180 120-130
Lamsvlees
Lamsrug 1500 2 170-180 100-120
Hamelbout 1500 2 170-180 120-130
Wildbraad
Hazenrug 1500 2 180-190 100-120
Reebout 1500 2 170-180 100-120
Wild zwijnbout 1500 2 170-180 100-120
Gevogelte
Hele kip 1200 2 180-190 60-70
Slachtkuiken 1500 2 180-190 70-90
Eend 1700 2 160-170 120-150
Gans 4000 2 150-160 180-200
Kalkoen 5000 2 140-150 180-240
Vis
Hele vis 1000 2 170-180 50-60
Vissouf é 1500 2 150-170 50-70
Let op: Het nummer in de kolom 'Richel' geeft de inschuifhoogte van het bakblik aan.
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