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28 ATAG
De aangegeven temperaturen zijn richtlijnen. Misschien moeten de temperaturen
aangepast worden aan persoonlijke wensen.
Gevogelte 1000 2 250 50/60
Braadstukken 800 2 250 50/60
Temp.
°C
Hoeveelheid (gr.)
Bereidingstijd
in minuten
GERECHT
Niveau
4
3
2
1
Grill / Draaispit
Levensmiddel Gewicht Temperatur Ovenfunctie Kern- Berei-
g °C temperatur dingstijd
°C min
ca.
Roastbeef, rood 1000 220 Infra 45°C 45'-55'
Roastbeef, medium 1000 220 Infra 65°C 60'-70'
Roastbeef, doorbakken 1000 220 Infra 78°C 75'-85'
Varkensbraadstuk
**
**
* 2000 180 Turbo-hetelucht 85°C 155'-165'
Varkensbraadstuk
**
**
* 1000 180 Turbo-hetelucht 85°C 100'-110'
Gehaktbrood 1500 180 Infra 78°C 85'-95'
Gehaktbrood 2500 160 Infra 78°C 105'-115'
Kalfsbraadstuk 1500 180 Infra 74°C 75'-85'
Kip, hele* 1000 180 Infra 98°C 85'-95'
Eend** 2000 180 Turbo-hetelucht 95°C 110'-120'
Gans** 4000 180 Turbo-hetelucht 95°C 150'-160'
Rundvlees 2000 180 Infra 95°C 210'-220'
Leverkaas 2000 140 Turbo-hetelucht 65°C 100'-110'
Kalkoen** 5000 180 Turbo-hetelucht 85°C 170'-180'
Vis in aluminiumfolie 1000 220 Grill met ventilator 68°C 25'-35'
Hert 1500 180 Infra 95°C 180'-190'
* Omdat het zwoerd aan het varkensbraadstuk vochtig blijft, moet u het gerecht nog
even nagrillen.
** Gans, eend, kalkoen: Giet 1 liter water in de braadslede en schuif deze op de eerste
braadniveau in de oven. Na 2/3 van de braadtijd de gans, eend of kalkoen keren.
De botten mogen niet in aanraking komen met de braadthermometer.
Braadthermometertabel
28


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