Manual Gaggenau BO 220-131 (page 14 of 32) (Dutch)

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Gerecht Inschuif- Hete lucht Grill en Boven- en Berei-

hoogte van hete lucht onderwarmte dingstijd

onderen Temp. °C Temp. °C Temp. °C Min.

Rundvlees

Braadstuk 1,5 kg* 2 180 180 60-90

Rosbief, rood 1,5 kg** 2 230/180 230/180 45-50

Rosbief, medium 1,5 kg** 2 230/180 230/180 60-70

Rosbief, doorbakken 1,5 kg** 2 230/180 90-100

Varkensvlees

Braadstuk 1,5 kg** 2 230/180 230/180 60-70

Braadstuk 2 180/200 180/200 60-70

met zwoerd 1,5 kg***

Casselerrib 1,5 kg** 2 180/160 40-50

Varkensbout*** 2 150/200 150/200 50-60

Rollade** 2 230/180 230/180 60-70

Kalfsvlees

Braadstuk** 2 230/180 230/180 60-70

Kalfsbout*** 2 150/180 150/180 50-60

Kalfslende 2 160-170 20

Gevulde kalfsborst* 2 120-130 120

* Braad het vlees eerst in een braadpan op de kookplaat aan.

** Braad het vlees op een hoge temperatuur aan. Stel na 15-20 minuten een lagere temperatuur in.

***Bereid het vlees op een lage temperatuur. Stel voor de laatste 15-20 minuten een hogere temperatuur in.

Let op! De bovengenoemde waarden zijn richtlijnen. Wij adviseren u de oven altijd voor te verwarmen.

De geadviseerde ovenfunctie is vet gedrukt.

Braadtabel

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Others manual(s) of Gaggenau BO 220-131

Gaggenau BO 220-131 User Manual - English - 32 pages

Gaggenau BO 220-131 User Manual - German - 32 pages

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Gaggenau BO 220-131 Manual

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