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Lijst recepten VLEES
De genoemde bereidingswijzen werden bepaald door stukken vlees van ongeveer 1 Kg te bereiden.
Gerecht:
Temperatuur
van de
kookkamer
°C
Temperatuur
van de
voedselsonde
* °C
Tijdsduur
van de
bereiding
Niveau Kookcyclus
VARKENSHEUP 90 70 3
RUNDERHEUP 90 70 3
KALFSHEUP 90 68 3
VARKENSGEBRAAD 90 72 3
VARKENSNEK 100 75 3
ENTRECÔTE A POINT 75 62 3
ENTRECÔTE SAIGNANT 70 55 3
RUNDFILET A POINT 75 62 3
RUNDFILET SAIGNANT 70 57 3
RUNDROLLADE 80 65 3
KALKOENBORST 90 70 3
ROAST-BEEF 80 62 3
ROAST-BEEF SAIGNANT 70 57 3
SCHOUDERKARBONADE
RUND
85 70 3
SCHOUDERKARBONADE
KALF
90 72 3
303
305


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