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Vlees
Tijdsduur,
minuten
Temperatuur
ºC, grill
VerwarmingsĆ
methode
HoogteServiesĆ
goed
Gewicht
Runderlende 1 kg
1,5 kg
2 kg
open
2
2
2
t
t
t
220Ć240
210Ć230
200Ć220
70
80
90
Rosbief rosé* 1 kg open 2 R 240Ć260 40
Steaks,
doorgebakken
Steaks, rood
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
220Ć240
210Ć230
200Ć220
100
140
160
Varkensvlees met
zwoerd**
(b.v. schouder,
schenkel)
1 kg
1,5 kg
2 kg
open
2
2
2
R
R
R
200Ć220
190Ć210
190Ć210
100
140
160
Casselerrib met
been
1 kg gesloten 2 t 230Ć250 80
Gehakt 750 g open 2 R 190Ć210 70
Worstjes ca. 750 g Grillplaat
in de
braadslede
4 x Stand 3 15
Kalfsvlees 1 kg
2 kg
open 2
2
t
t
220Ć240
180Ć200
80
150
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.
34


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