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Verwarmings-
soort
Plaathoogte Temperatuur °C Tijd min.
Piroggen (Russi-
sche variant op
calzone)
2 - 3
180 - 200
2)
15 - 25
1)
Gebruik diepe pan
2)
Oven voorverwarmen
10.7 Braden
Braadservies
Gebruik hittebestendig servies om te
braden (lees de instructies van de fabri-
kant).
Grote braadstukken kunt u direct in de
diepe braadpan braden (indien aanwe-
zig) of op een rooster boven de braad-
pan.
Braad mager vlees in een braadpan
met deksel. Op die manier blijft het
vlees sappiger.
Alle soorten vlees, die een korst moeten
krijgen, kunt u in de braadschaal zon-
der deksel braden.
10.8 Braden met boven- en onderwarmte
Rundvlees
Soort vlees Hoeveelheid Plaathoogte Temperatuur
°C
Tijd in min.
Stoofvlees 1-1,5 kg 1 200 - 230 105 - 150
Rosbief of os-
sehaas: rood
per cm dikte 1
230 - 250
1)
6 - 8
Rosbief of os-
sehaas: medi-
um
per cm dikte 1 220 - 230 8 - 10
Rosbief of os-
sehaas: gaar
per cm dikte 1 200 - 220 10 - 12
1)
Oven voorverwarmen
Varkensrug
Soort vlees Hoeveelheid Plaathoogte
Temperatuur
°C
Tijd in min.
Schouderstuk,
nekstuk, ham-
lap
1-1,5 kg 1 210 - 220 90 - 120
Kotelet, ribbe-
tje
1-1,5 kg 1 180 - 190 60 - 90
Gehaktbrood 750 g -1 kg 1 170 - 190 50 - 60
Varkens-
schenkel
(voorgekookt)
750 g -1 kg 1 200 - 220 90 - 120
NEDERLANDS 21
21


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