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132
Varkensvlees
Aanwijzingen
Mager varkensvlees en vlees zonder zwoerd
halverwege de bereidingstijd keren. Tot slot nog ca.
10 minuten laten staan.
Leg het vlees met het zwoerd naar boven in de
vorm. Zwoerd insnijden. Het vlees niet keren. Tot slot
nog ca. 10 minuten laten staan.
Varkensfilet en casselerrib niet keren. Tot slot nog
ca. 5 minuten laten staan.
Het halsstuk na Z van de bereidingstijd keren.
Lamsvlees
Aanwijzing: Keer de lamsbout na de helft van de tijd.
Diversen
Aanwijzingen
Laat het gehakt tot slot nog ca. 10 minuten staan.
Keer de worstjes na Z van de bereidingstijd.
Varkensvlees Accessoires Verwar-
mings-
methode
Temperatuur °C,
grillstand
Magnetronvermo-
gen in watt
Tijdsduur in minuten
Vlees zonder zwoerd
(bijv. nek), ca. 750 g*
gesloten vorm 4 220-230 180 40-50
Braadstuk met zwoerd
(bijv. schouder) ca. 1,5 kg*
open vorm 3 190-210 - 130-150
Varkensfilet, ca. 500 g* gesloten vorm 4 220-230 90 25-30
Varkensvlees, mager, ca. 1 kg* gesloten vorm 4 210-230 90 60-80
Casselerrib met been, ca. 1 kg* open vorm - - 360 45-45
Halsstuk 2 cm dik** š 3 - 1e kant: ca. 15-20
2e kant: ca. 10-15
* laag rooster
** hoog rooster
Lamsvlees Toebehoren Verwar-
mingsme-
thode
Temperatuur °C Magnetronvermo-
gen in watt
Tijdsduur in minuten
Lamszadel met been, ca. 1 kg open vorm 3 210-230 - 40-50
Lamsbout zonder been, medium,
ca. 1,5 kg
gesloten vorm 4 190-210 - 90-95
Diversen Accessoires Verwar-
mings-
method
e
Temperatuur °C,
grillstand
Magnetronvermogen in
watt
Tijdsduur in minuten
Gehakt, ca. 1 kg* open vorm 4 180-200 600 W +
180 W
-
Worstjes om te grillen, 4 tot
6 stuks
Stuk à ca.150 g**
- š 3 - per kant: 10-15
* laag rooster ** hoog roos-
ter
132


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