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Temperaturen & tijden
In dit overzicht tre u een temperatuur- en tijdsindicatie van veelvoorkomende bereidingen op de Big Green Egg.
Na gebruik
De EGG kan na gebruik gedoofd worden door simpelweg de
luchtregelaar van de keramische basis te sluiten en de margrietschijf
volledig te sluiten of (bij voorkeur) te vervangen door de keramische
afdekdop. Na ca. 20 minuten is de houtskool volledig gedoofd. Bij
een volgend gebruik kunt u de overgebleven houtskool gewoon
opnieuw aansteken. Roer met een pook door de overgebleven kolen
zodat de as naar beneden valt, vul aan met nieuwe houtskool en
steek de Big Green Egg aan.
Het is onverstandig om binnen 20 minuten na het afsluiten van de
hete EGG de deksel te snel te openen. Door de plotselinge instroom
van zuurstof kan er een flinke vlam ontstaan (een zogenaamde
backdra).
Bereiding
Grillen
Groenten en fruit
Schelpdieren
Vis
Côte de boeuf
Rib-eye
Lamskoteletjes
Kip
Eendenborst
Indirect koken
Varkensnek
Lamsbout
Runderstaartstuk
Hele kip
Kippenbout
Kippenborst
Roken
Varkensnek
Runderstaartstuk
Zalm
Stoven
Stoofpotje vlees
Stoofpotje groenten
Bakken op steen
Pizza (bodem 2-3mm)
Poen aardappelen
Poen knolgroenten
Warm chocoladetaartje
Gewicht Temperatuur Kerntemperatuur Tijd (ca.)
Big Green Egg
20-100 g 220°C - 2-5 min.
20-100 g 220°C 55°C 13 min.
150-250 g 220°C 55°C 13 min.
1 kg 230-250°C 52-58°C 16-20 min.
100-250 g 220°C 50-68°C 5-10 min.
100-250 g 220°C 50-68°C 5-10 min.
150-250 g 150°C 77°C 16-20 min.
300 g 190-200°C 54°C 6-8 min.
2-5 kg 120°C 65°C 4 uur
2-5 kg 120°C 55°C 3 uur
2-5 kg 120°C 48°C 1,5 uur
1,5 kg 180°C 77°C 75-90 min.
250 g 180°C 77°C 35 - 45 min.
250 g 180°C 77°C 16 - 20 min.
2-5 kg 90°C 65°C 8-9 uur
1-3 kg 90°C 48°C 1,5 uur
180 g 90°C 50°C 20-25 min.
2-8 kg 150°C - 3-4 uur
1-5 kg 150°C - 20 min.
- 250°C - 6-10 min.
- 150°C - 2-3 uur
- 150°C - 2-3 uur
- 200°C - 10 min.
9


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