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Vlees
Tijdsduur,
minuten
TemperaĆ
tuur ºC,
grill
VerwarĆ
mingsĆ
methode
HoogteKookĆ en
bakgerei
Gewicht
Rosbief rosé* 1 kg open 1 R 230Ć240 60
Steaks, doorgebakken
Steaks, rosé
Rooster***
Rooster***
5
5
x
x
Stand 3
Stand 3
20
15
Varkensvlees zonder
zwoerd (b.v. halsstuk)
1 kg
1,5 kg
2 kg
open
1
1
1
R
R
R
190Ć210
180Ć200
170Ć190
100
140
160
Varkensvlees met
zwoerd**
(bijv. schouder, schenkel)
1 kg
1,5 kg
2 kg
open
1
1
1
R
R
R
190Ć210
180Ć200
170Ć190
120
150
180
Casseler met been 1 kg gesloten 2 t 210Ć230 70
Gehakt 750 g open 1 R 180Ć200 70
Worstjes ca. 750 g Rooster*** 4 x Stand 3 15
Kalfsvlees 1 kg
2 kg
open 2
2
t
t
190Ć210
170Ć190
100
120
*Lamsbout zonder been 1,5 kg open 1 R 160Ć180 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. Als het vlees moet worden omgekeerd, leg het dan eerst
met het zwoerd naar beneden in de schaal.
*** Braadslede op hoogte 1 in de oven schuiven.
De tabel geldt voor producten die in de onverwarmde
oven worden geplaatst.
De gewichtsgegevens in de tabel hebben betrekking
op ongevuld gevogelte dat klaar is om gebraden te
worden.
Als u direct op het rooster grilt, schuif dan de
braadslede op hoogte 1 in de oven.
Steek bij eend of gans het vel onder de vleugels vast,
dan kan het vet weglopen.
Grote stukken gevogelte dient u na twee derde van de
grilltijd te keren.
Gevogelte
53


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