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38
NEDERLANDS
Tabel: bereiden bij lage temperatuur (richtwaarden)
Toepassing
Hoeveelhei
d
Zacht aanbraden
op het formuis
Bereidingsduu
r
Rundvlees
Rauw
1 kg
rondomrond, elke
kant 2 min.
1 uur
Halfrauw
1 kg
rondomrond, elke
kant 3 min.
1 uur en 15 min.
Medium
1 kg
rondomrond, elke
kant 3 min.
1 uur en 45 min.
Doorbakken
1 kg
rondomrond, elke
kant 3 min.
2 uur en 15 min.
tot 2,5 uur
Rundergebraad
in één stuk
1 kg
rondomrond, elke
kant 3 min.
3 uur rauw
4,5 uur medium
Kalfsvlees
Filet, hele
1 kg
rondomrond, elke
kant 2 min.
1 uur en 45 min.
tot 2 uur
Lende, in één
stuk
1 kg
rondomrond, elke
kant 3 min.
2 tot 2,5 uur
Gebraad
1 kg
rondomrond, elke
kant 3 min.
2 tot 2,5 uur
Schoudergebraa
d
1 kg
rondomrond, elke
kant 3 min.
2,5 uur
Varkensvlees
Filet, hele
500 tot 600 g
rondomrond, elke
kant 2 min.
1,5 uur
Lende
600 tot 1000
g
rondomrond 10 tot
15 min.
2 tot 3 uur
Lamsvlees
Bout met lende
2 kg
rondomrond, elke
kant 4 min.
3 tot 4 uur
Lendesteak
2 kg
rondomrond, elke
kant 2 min.
45 min. tot 1 uur
Filet
400 g
rondomrond, elke
kant 2 min.
1 uur tot 1 uur en
15 min.
Als u het bereide vlees warm wilt houden, stel dan in op 60 °C. Wij adviseren u de
warmhoudfunctie niet langer dan een uur te gebruiken.
39


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