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         
       
       
   
Vlees
Gewicht ServiesĆ
goed
Hoogte VerwarmingsĆ
methode
TemperaĆ
tuur ºC,
grill
Tijdsduur,
minuten
Gestoofd rundvlees
(b.v. klapstuk)
1 kg
1,5 kg
2 kg
gesloten
2
2
2
t
t
t
210Ć230
210Ć230
210Ć230
80
90
120
Runderlende 1 kg
1,5 kg
2 kg
open
2
2
2
t
t
t
200Ć220
190Ć210
180Ć200
70
80
90
Rosbief rosé* 1 kg open 2 R 240Ć260 40
Steaks, doorgebakken
Steaks, rosé
Rooster
Rooster
5
5
x
x
Stand 3
Stand 3
25
20
Varkensvlees zonder
zwoerd (b.v. halsstuk)
1 kg
1,5 kg
2 kg
open
2
2
2
R
R
R
190Ć210
180Ć200
170Ć190
100
140
160
Varkensvlees met
zwoerd**
(b.v. schouder,
schenkel)
1 kg
1,5 kg
2 kg
open
2
2
2
R
R
R
210Ć230
200Ć220
190Ć210
100
120
140
Casseler met been 1 kg gesloten 2 t 210Ć230 60
Gehakt 750 g open 2 R 170Ć190 70
Worstjes ca. 750 g Rooster 4 x Stand 3 15
Kalfsvlees 1 kg
2 kg
open 2
2
t
t
200Ć220
180Ć200
100
120
Lamsbout zonder been 1,5 kg open 2 R 170Ć190 120
* Keer rosbief halverwege de bereidingstijd om. Wikkel het na de bereiding in aluminiumfolie en laat
het 10 minuten in de oven nagaren.
** Snijd het zwoerd van het varkensvlees in. Leg het vlees als het moet worden omgekeerd eerst met
het zwoerd naar beneden in de schaal.
Vlees
23


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