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Gevogelte
De waarden in de tabel gelden voor het inschuiven in de koude
oven.
De gewichtsgegevens in de tabel hebben betrekking op
ongevuld gevogelte dat gereed is om te worden gebraden.
Wanneer u rechtstreeks op het rooster grillt, schuif de
braadslede dan op hoogte 1 in de oven.
Bij eend of gans dient u de huid onder de vleugels in te steken,
zodat het vet kan weglopen.
Leg gevogelte met de borstzijde naar onderen op het rooster.
Geheel gevogelte na tweederde van de tijd omkeren.
Gevogelte wordt vooral knapperig bruin, wanneer u het tegen
het einde van de braadtijd met boter, zout water of
sinaasappelsap bestrijkt.
Vlees Gewicht Toebehoren en
vormen
Hoogte Wijze van
verwarmen
Temperatuur
°C, grillstand
Bereidingsduu
r, minuten
Rundvlees
Gebraden rundvlees 1,0 kg gesloten 2 %200-220 120
1,5 kg 2 %190-210 140
2,0 kg 2 %180-200 160
Runderfilet, rosé 1,0 kg open 1 %210-230 70
1,5 kg 1 %200-220 80
Rosbief, rosé 1,0 kg open 1 4230-250 50
Steaks, 3 cm, rosé Rooster + braads-
lede 4+1 (315
Kalfsvlees
Gebraden kalfsvlees 1,0 kg open 1 %200-220 100
1,5 kg 1 %190-210 120
2,0 kg 1 %180-200 140
Varkensvlees
zonder zwoerd (bijv . halsstuk) 1,0 kg open 1 4190-210 120
1,5 kg 1 4180-200 150
2,0 kg 1 4170-190 170
met zwoerd (bijv . schouder) 1,0 kg open 1 4180-200 130
1,5 kg 1 4190-210 160
2,0 kg 1 4170-190 190
Casselerrib met been 1,0 kg gesloten 1 %210-230 80
Lamsvlees
Lamsbout zonder been, medium 1,5 kg open 1 4170-190 120
Gehakt
Gebraden gehakt ca. 750 g open 1 4180-200 70
Worstjes
Worstjes Rooster + braads-
lede 4+1 (315
Gevogelte Gewicht Toebehoren en
vormen
Hoogte Wijze van
verwarmen
Temperatuur
°C, grillstand
Bereidingsduur,
minuten
Halve kippen, 1-4 stuks 400g per stuk Rooster 2 4210-230 40-50
Kip in stukken 250 g per stuk Rooster 3 4210-230 30-40
Kip, heel 1-4 stuks 1 kg per stuk Rooster 2 4200-220 55-85
Eend, heel 1,7 kg Rooster 2 4170-190 80-100
Gans, heel 3,0 kg Rooster 2 4160-180 110-130
Babykalkoen, heel 3,0 kg Rooster 2 4180-200 80-100
2 kalkoenbouten 800g per stuk Rooster 2 4180-200 80-100
65


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