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Schenk wat vloeistof in de braadpan
om te voorkomen dat de vleessappen
of het vet op het oppervlak inbranden.
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 zonder deksel braden.
Rooster vlees en vis in stukken die
minimaal 1 kg wegen.
Indien nodig het braadstuk na 1/2 -
2/3 van de gaartijd keren.
Besprenkel grote braadstukken en
gevogelte diverse keren tijdens het
braden met het eigen vleessap.
Hiermee bereikt u een beter
braadresultaat.
11.23 Tabel braadstukken
Rundvlees
Gerecht Gewicht Functie Tempera‐
tuur (°C)
Tijd (min) Rooster‐
hoogte
Stoofvlees 1 – 1,5 kg Boven +
Onder‐
warmte
230 120 - 150 1
Rosbief of os‐
sehaas: rood
per cm dikte Circulatie‐
grill
190 - 200
1)
5 - 6 1
Rosbief of os‐
sehaas: medi‐
um
per cm dikte Circulatie‐
grill
180 - 190
1)
6 - 8 1
Rosbief of os‐
sehaas: door‐
gebakken
per cm dikte Circulatie‐
grill
170 - 180
1)
8 - 10 1
1)
Oven voorverwarmen.
Varkensvlees
Gerecht Gewicht Functie Tempera‐
tuur (°C)
Tijd (min) Rooster‐
hoogte
Schouderstuk /
nekstuk / ham‐
lap
1 – 1,5 kg Circulatie‐
grill
150 - 170 90 - 120 1
Kotelet / ribbe‐
tje
1 – 1,5 kg Circulatie‐
grill
170 - 190 30 - 60 1
Gehaktbrood 750 g - 1 kg Circulatie‐
grill
160 - 170 50 - 60 1
Varkensschen‐
kel (voorge‐
kookt)
750 g - 1 kg Circulatie‐
grill
150 - 170 90 - 120 1
NEDERLANDS 55
55


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