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Draaispit
nl
:
Draaispit
Draaispit
Met het draaispit kunt u bijzonder goed grote stukken
gebraad, zoals rollade en gevogelte bereiden. Het vlees
krijgt rondom een knapperig, bruin korstje.
U kunt het draaispit bij alle ovenfuncties gebruiken. U
krijgt de beste resultaten met de verwarmingsmethoden
"Vlakrill" of "Bovenwarmte".
Attentie!
Gebruik de kerntemperatuurmeter niet in combinatie
met het draaispit.
Voorbereiding
1 Beide draagbeugels in de bussen van de grillplaat
steken.De aandrijving bevindt zich links.
Aanwijzing: Let erop dat de draagbeugels zich in
de juiste positie bevinden.
2 Rechterbevestigingsklemmen op het draaispit
plaatsen en vastschroeven.
3 Het product in het midden van het draaispit
aanbrengen. Afstaande delen (bijv. vleugels)
vastmaken, zodat deze het grillelement niet raken.
Linkerbevestigingsklemmen op het draaispit
plaatsen en vastschroeven.
Gehakt 85 °C
Varkensfilet 65- 70 °C
Kalfsvlees
Kalfsvlees, doorbakken 75- 80 °C
Kalfsborst, gevuld 75- 80 °C
Kalfsrug
rosé
doorbakken
58- 60 °C
65- 70 °C
Kalfsfilet
saignant
rosé
doorbakken
50- 52 °C
58- 60 °C
70- 75 °C
Wild
Reerug 60- 70 °C
Reebout 70- 75 °C
Steaks, rug van het hert 65- 70 °C
Rug van haas, konijn 65- 70 °C
Gevogelte
Kip 90 °C
Parelhoen 80- 85 °C
Gans, kalkoen, eend 85- 90 °C
Eendenborst
rosé
doorbakken
55- 60 °C
70- 80 °C
Struisvogelsteak 60- 65 °C
Lamsvlees
Lamsbout
rosé
doorbakken
60- 65 °C
70- 80 °C
Lamsrug
rosé
doorbakken
55- 60 °C
65- 75 °C
Schapenvlees
Schapenbout
rosé
doorbakken
70- 75 °C
80- 85 °C
Rug van het schaap
rosé
doorbakken
70- 75 °C
80 °C
Vis
Filet 62- 65 °C
Heel 65 °C
Terrine 62- 65 °C
Diversen
Brood 96 °C
Pasteitje 72- 75 °C
Terrine 60- 70 °C
Foie gras 45 °C
Te bereiden gerecht Richtwaarde
voor
kerntemperatu
ur
25


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