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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 Accessoires en schalen Hoogte Soort ver-
hitting.
Temperatuur in °C,
grillniveau
Duur in
minuten
Rundvlees
Stoofschotel van rundvlees 1,0 kg gesloten 2
%
200-220 100
1,5 kg 2
%
190-210 120
2,0 kg 2
%
180-200 140
Rundfilet, medium 1,0 kg open 2
%
210-230 60
1,5 kg 2
%
200-220 80
Roastbeef, medium 1,0 kg open 1
7
220-240 60
Biefstuk, 3 cm dik, medium Rooster + standaardplaat 5+1
(
315
Kalfsvlees
Kalfsgebraad 1,0 kg open 2
%
190-210 110
1,5 kg 2
%
180-200 130
2,0 kg 2
%
170-190 150
Kalfsbout 1,5 kg open 2
%
210-230 140
Varkensvlees
Gebraad zonder korst
( bijv. nek)
1,0 kg open 1
7
190-210 120
1,5 kg 1
7
180-200 150
2,0 kg 1
7
170-190 170
Gebraad met korst ( bijv. rug) 1,0 kg open 1
7
190-210 130
1,5 kg 1
7
180-200 160
2,0 kg 1
7
170-190 190
Varkenslendestuk 500 g Rooster + standaardplaat 3+1
7
230-240 30
Varkensgebraad, mager 1,0 kg open 2
%
190-210 120
1,5 kg 2
%
180-200 140
2,0 kg 2
%
170-190 160
Schouderham met been 1,0 kg gesloten 2
%
210-230 70
Biefstuk, 2 cm dik Rooster + standaardplaat 5+1
(
315
Varkensmedaillons, 3 cm dik Rooster + standaardplaat 5+1
(
310
Lamsvlees
Lamsrug met bot 1,5 kg open 2
7
190-210 60
Lamsbout zonder been,
medium
1,5 kg open 1
7
160-180 120
Wild
Reemedaillons met bot 1,5 kg open 2
%
200-220 50
Reebout zonder bot 1,5 kg gesloten 2
%
210-230 100
Everzwijngebraad 1,5 kg gesloten 2
%
180-200 140
Hertgebraad 1,5 kg gesloten 2
%
180-200 130
Konijn 2,0 kg gesloten 2
%
220-240 60
Gehakt
Gebraad van gehakt van 500 g
vlees
open 1
7
180-200 80
Worstjes
Worstjes Rooster + standaardplaat 4+1
(
315
18


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