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F. Tabel van bakmethodes en -tijden
De bereidingstijden zijn alleen maar een indicatie en variëren afhankelijk van de hoeveelheid voedsel
die wordt bereid of van de maat of dikte van het voedsel.
Voor rood vlees is de getoonde gaarheid ‘rare’ (bijna rauw).
Kook groenten voor door ze 5 minuten in water met zout te koken.
RUNDVLEES THERMOSTAAT BEREIDINGSTIJD
120 g gehakt 220 °C
3 minuten (rare, bijna rauw)
6 minuten (medium, enkel
de kern rood)
9 minuten (well done,
doorbakken)
KALFSVLEES THERMOSTAAT BEREIDINGSTIJD
(per kant)
150 g kalfslet (well done) 220 °C 8 minuten
160 g kalfsschnitzel 260 °C 5 minuten
Kalfsborst 180 °C 20 minuten
200 g kalfsschnitzel 220 °C 5 minuten
120 g gehakt 220 °C 8 minuten
LAMSVLEES THERMOSTAAT BEREIDINGSTIJD(per kant)
220 g lamspoot 220 °C 8 minuten
80 g lamsnootjes 220 °C 4 minuten
220 g lamslet 180 °C 10 minuten
VARKENSVLEES THERMOSTAAT BEREIDINGSTIJD
400 g let mignon 180 °C - 160 °C 20 minuten
1 kg varkenssteak 180 °C 30 minuten
Gemarineerde spareribs 180 °C - 160 °C 20 minuten
140 g varkensbuik 180 °C 8 minuten
Varkensrack 180 °C - 160 ° C 20 minuten
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