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Vlees
Draai stukken vlees na de helft van de tijd om.
Als het vlees klaar is, moet het nog 10 minuten in de
uitgeschakelde, gesloten oven blijven. Het vocht kan zich dan
beter verdelen.
Wikkel rosbief na de bereiding in aluminiumfolie en laat het
10 minuten in de oven nagaren.
Snijd bij varkensvlees met zwoerd, het zwoerd kruisgewijs in en
leg het vlees eerst met het zwoerd naar beneden in de vorm.
Vlees Gewicht Toebehoren en vor-
men
Hoogte Verwarmings-
methode
Temperatuur in °C,
grillstand
Tijdsduur
in minuten
Rundvlees
Gestoofd rundvlees 1,0 kg gesloten 2
%
200-220 100
1,5 kg 2
%
190-210 120
2,0 kg 2
%
180-200 140
Runderfilet, medium 1,0 kg open 2
%
210-230 60
1,5 kg 2
%
200-220 80
Rosbief, medium 1,0 kg open 1
#
220-240 60
Steak, 3 cm dik, medium Rooster + braadslede 5+1
$
315
Kalfsvlees
Gebraden kalfsvlees 1,0 kg open 2
%
190-210 110
1,5 kg 2
%
180-200 130
2,0 kg 2
%
170-190 150
Kalfsschenkel 1,5 kg open 2
%
210-230 140
Varkensvlees
Braadstuk zonder zwoerd (bijv.
halsstuk)
1,0 kg open 1
#
190-210 120
1,5 kg 1
#
180-200 150
2,0 kg 1
#
170-190 170
Braadstuk met zwoerd (bijv. rug-
stuk)
1,0 kg open 1
#
190-210 130
1,5 kg 1
#
180-200 160
2,0 kg 1
#
170-190 190
Varkenslende 500 g Rooster + braadslede 3+1
#
230-240 30
Varkensvlees, mager 1,0 kg open 2
%
190-210 120
1,5 kg 2
%
180-200 140
2,0 kg 2
%
170-190 160
Casselerrib met been 1,0 kg gesloten 2
%
210-230 70
Steak, 2 cm dik Rooster + braadslede 5+1
$
315
Varkensmedaillons, 3 cm dik Rooster + braadslede 5+1
$
310
Lamsvlees
Lamszadel met been 1,5 kg open 2
#
190-210 60
Lamsbout zonder been, medium 1,5 kg open 1
#
160-180 120
Wildbraad
Reerug met been 1,5 kg open 2
%
200-220 50
Reebout zonder been 1,5 kg gesloten 2
%
210-230 100
Wild zwijn 1,5 kg gesloten 2
%
180-200 140
Hertenvlees 1,5 kg gesloten 2
%
180-200 130
Konijn 2,0 kg gesloten 2
%
220-240 60
Gehakt
Gebraden gehakt van 500 g
vlees
open 1
#
180-200 80
Worsten
Worsten Rooster + braadslede 4+1
$
315
71


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