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Tabellen en tips nl
Varkensschenkel Grillrooster
+
Grillpan
2(3) 150/ 200 Z40- 45*** De huid ruitvormig insnijden, zodat deze
lekker knapperig wordt.
Casselerrib (1 kg) Glazen vorm-
/grillpan
2(3) 180/ 160 H50- 60**
Rollade Glazen vorm-
/grillpan
2(3) 230/ 180 H65- 70***
Grillrooster
+
Grillpan
2(3) 230/ 180 Z75- 80***
Kalfsvlees
Gebraden kalfs-
vlees (1,5 kg)
Glazen vorm
/ Grillpan,
braadslede
2(3) 230/ 180 N50- 60***
Kalfsschenkel Glazen vorm
/ Grillpan,
braadslede
2(3) 150/ 180 Z50- 60***
Kalfslende Glazen vorm
/ Grillpan,
braadslede
2(3) 160- 170 H20
Gevulde kalfsborst Glazen vorm
/ Grillpan,
braadslede
2(3) 120- 130 H120
Wild
Wild zwijn, braad-
stuk
Glazen vorm
/ Grillpan,
braadslede
2(3) 170 H60- 90* Recepttip: 's nachts in een marinade van
olie, knoflook, mosterd en Provence-krui-
den laten marineren.
Reebout Glazen vorm
/ Grillpan,
braadslede
2(3) 170- 180 H60- 80
Reerug Glazen vorm
/ Grillpan,
braadslede
2(3) 165- 175 H20
2(3) 165- 175 N20- 25
Rug van konijn Glazen vorm
/ Grillpan,
braadslede
2(3) 180 H15- 25* Recepttip: marineren in knoflook, rozema-
rijn, olijfolie en hoogwaardige Aceto balsa-
mico.
Lamsbout
– rosé
Glazen vorm
/ Grillpan,
braadslede
2(3) 180- 190 H100* Recepttip: 's nachts in een marinade van
olijfolie, knoflook, rozemarijn en schijfjes
citroen laten marineren.
– doorbakken Glazen vorm
/ Grillpan,
braadslede
2(3) 180- 190 H120*
Lamsschenkel Glazen vorm
/ Grillpan,
braadslede
2(3) 180- 200 H35- 45
Diversen
Gehaktballetjes
(à 80 g)
Bakplaat +
bakpapier
2(3) 200 H30- 35 Hoe platter de gehaktballetjes, des te snel-
ler ze gaar worden. Geschikt voor grote
hoeveelheden.
Gerecht Accessoires Niveau Tempera-
tuur
in °C
Verwar-
mings-
methode
Berei-
dingstijd
in min.
Opmerkingen
* Eerst in de pan/braadslede op de kookplaat rondom aanbraden.
** Vlees zeer heet aanbraden, na 15- 20 minuten de lagere temperatuur instellen.
*** Vlees garen bij een lage temperatuur, de laatste 15- 20 minuten de hogere temperatuur instellen.
43


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