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         
        
        
   
Vlees
Gewicht Serviesgoed 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 S 230Ć250 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
S
S
S
180Ć200
170Ć190
160Ć180
100
140
160
Varkensvlees met
zwoerd**
(b.v. schouder,
schenkel)
1 kg
1,5 kg
2 kg
open
2
2
2
S
S
S
190Ć210
180Ć200
180Ć200
100
140
160
Casseler met been 1 kg gesloten 2 t 220Ć240 70
Gehakt 750 g open 2 S 160 Ć 180 70
Worstjes ca. 750 g Rooster 4 X Stand 3 15
Kalfsvlees 1 kg
2 kg
open 2
2
t
t
180Ć200
160Ć180
80
150
*Lamsbout zonder
been
1,5 kg open 2 S 160 Ć 180 120
* 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 eerst met het zwoerd naar beneden in de
schaal als het moet worden omgekeerd.
Vlees
19


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