Manual Gaggenau EB 205 (page 16 of 28) (Dutch)

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Braadtabel

* 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 bovenstaande waarden dienen alleen als richtlijn. Wij bevelen u aan de oven altijd voor te verwarmen.

De aanbevolen ovenfunctie is vet gedrukt.

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

hoogte hete lucht onderwarmte dingstijd tuur-

van onderen Temp. °C Temp. °C Temp. °C Minuten

voeler

Rundvlees

Braadvlees (braadpan*) 1,5 kg 2 180 180 60-90

Rosbief, Engels

1,5 kg** 2 230/180 230/180 45-50 45-50 °C

Rosbief, medium

1,5 kg** 2 230/180 230/180 60-70 55-65°C

Rosbief, doorbakken

1,5 kg** 2 230/180 90-100 70-80 °C

Varkensvlees

Braadvlees 1,5 kg** 2 230/180 230/180 60-70 75-80°C

Braadvlees met zwoerd

1,5 kg*** 2 180/200 180/200 60-70 75-80°C

Casselerrib

1,5 kg** 2 180/160 40-50 65-70°C

Varkensbout*** 2 150/200 150/200 50-60 80-85°C

Rollade** 2 230/180 230/180 60-70 75-80°C

Kalfsvlees

Braadvlees** 2 230/180 230/180 60-70 75-80°C

Kalfsbout*** 2 150/180 150/180 50-60 75 °C

Kalfslende 2 160-170 20 70-75 °C

Gevulde kalfsborst* 2 120-130 120 75-80 °C

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Gaggenau EB 205 Manual

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