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Varkensvlees
Aanwijzingen
Keer mager varkensvlees en vlees zonder zwoerd
halverwege de bereidingstijd. 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.
Lams en wildbraad
Aanwijzing: Lams- en wildbraad halverwege de bereidingstijd
keren.
Varkensvlees Toebehoren Hoogte Verwar-
mings-
method
e
Temperatuur
°C, grillstand
Magnetronvermo-
gen in watt
Tijdsduur in minu-
ten
Vlees zonder zwoerd
(bijv. halsstuk),
ca. 750 g
gesloten vorm, rooster 1
4
220-240 180 W 40-50
Vlees met zwoerd
(bijv. schouder),
ca. 1,5 kg
open vorm, rooster 1
4
180-200 - 150
Vlees met zwoerd
(bijv. schouder),
ca. 2 kg
open vorm, rooster 1
4
170-190 - 180
Varkensfilet, ca. 500 g gesloten vorm, rooster 1
4
210-230 90 W 20-25
Varkensvlees, mager,
ca. 1 kg
gesloten vorm, rooster 1
4
210-230 90 W 50-60
Varkensvlees, mager,
ca. 1,5 kg
gesloten vorm, rooster 1
4
200-220 90 W 70-80
Varkensvlees, mager,
ca. 2 kg
gesloten vorm, rooster 1
4
190-210 180 W, 10 min. +
90 W, 75-85 min.
85-95
Casselerrib met been,
ca. 1 kg
open vorm, rooster 1 - - 360 W 45-50
Halsstuk, 2 cm dik Braadslede +
Rooster
1
3
(
2 - 1e kant: ca. 15-20
2e kant: ca. 10-15
Lams en wildbraad Toebehoren Hoogte Verwar-
mings-
methode
Temperatuur °C,
grillstand
Magnetronvermo-
gen in watt
Tijdsduur in
minuten
Lamszadel met been, ca. 1 kg open vorm, rooster 1
4
190-210 - 40-50
Lamsbout zonder been,
medium, ca. 1,5 kg
gesloten vorm, roos-
ter
1
%
180-200 - 90-100
Reerug met been, ca. 1 kg gesloten vorm, roos-
ter
1
%
210-220 - 40-50
Reebout zonder been,
ca. 1,5 kg
gesloten vorm, roos-
ter
1
%
180-190 - 105-120
Wild zwijn ca. 1,5 kg gesloten vorm, roos-
ter
1
%
200-220 - 90-100
Hertenvlees, ca. 1,5 kg gesloten vorm, roos-
ter
1
%
200-220 - 90-100
Konijn, ca. 1,5 kg gesloten vorm, roos-
ter
1
%
200-220 90 W 25-35
26


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