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Rundvlees
Kalfsvlees
Varkensvlees
Levensmiddelen Hoeveelheid Toebehoren Hoogte Verwarmings-
methode
Temperatuur in °C Bereidingstijd
in min.
Gestoofd rundvlees* 1,5 kg Rooster + bakplaat 2 Regenereren 140 - 150 100 - 140
Gemarineerd vlees* 1,5 kg bakplaat 2 Combi 130 120 - 180
Runderfilet, medium* 1 kg Rooster + bakplaat 2 Regenereren 170 - 180 20 - 28
Dunne rosbief,
medium*
1 kg Rooster + bakplaat 2 Hete lucht 170 - 180 40 - 55
Platte rosbief, doorbak-
ken*
1 kg Rooster + bakplaat 2 Hete lucht 170 - 180 30 45
Dikke rosbief,
medium*
1 kg Rooster + bakplaat 2 Hete lucht 170 - 180 45 60
Hoge rosbief, doorbak-
ken*
1 kg Rooster + bakplaat 2 Hete lucht 170 - 180 35 50
Gekookt rundvlees,
opgediend in soep
1,5 kg bakplaat 2 Combi 100 120 150
* vooraf aanbraden
Levensmiddelen Hoeveelheid Toebehoren Hoogte Verwarmings-
methode
Temperatuur in °C Bereidingstijd
in min.
Gebraden kalfsvlees,
doorregen
1 kg Rooster + bakplaat 2 Combi 160 170 60 70
Gebraden kalfsvlees,
mager
1 kg Rooster + bakplaat 2 Combi 160 170 50 - 60
Kalfsrug* 1 kg Rooster + bakplaat 2 Combi 160 - 180 15 25
Kalfsborst, gevuld 1,5 kg Rooster + bakplaat 2 Combi 140 - 160 75 - 120
Gekookt rundvlees 1,5 kg Bakplaat 2 Combi 100 120 150
* vooraf aanbraden
Levensmiddelen Hoeveelheid Toebehoren Hoogte Functie Temperatuur in °C Bereidingstijd
in min.
Braadstuk zonder
zwoerd (bijv.halsstuk)
1,5 kg Rooster + bakplaat 2 Combi 170 180 70 80
Braadstuk met zwoerd
(vlees met korstje)
1,5 kg Rooster + bakplaat 2 Stomen 100 20 25
Combi 140 - 160 40 50
Hete lucht 210 - 220 20
Varkensfilet* 0,5 kg Rooster + bakplaat 2 Combi 160 - 180 20 30
Filet in bladerdeeg 1 kg Bakplaat 2 Combi 180 200 40 60
Casselerrib met been 1 kg Rooster + bakplaat 2 Combi 120 140 60 70
Casselerrib in plakjes Bakplaat 2 Stomen 100 15 - 20
Rollade 1,5 kg Rooster + bakplaat 2 Combi 170 180 70 80
* vooraf aanbraden
30


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