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Eten Gewicht
(g)
Geleider
(van onderen)
Temperatuur Baktijd
(min)
Temperatuur
in de kern
VLEES
Ossenfilet 1000 3 190-210 45-55 55-75*
Kip, heel 1500 3 170-190 60-70 85-90
Kip, heel 2000 3 170-190 90-110 85-90
Kalkoen 4000 3 160-180 150-180 85-90
Braadstuk
Varken
1700 3 150-170 100-120 70-85
Vleesbrood 1000 3 160-180 70-80 75-80
Kalfsvlees 1000 3 170-190 100-120 55-75
Lamsvlees 1000 3 170-190 50-60 70-80
Wild 1000 3 170-190 55-65 70-80
Vis 1000 3 160-180 35-55 75-85
*rood = 55-60 °C; medium = 65-70 °C ; doorgebakken = 70-75 °C
AUTOMATISCH VLEESBRADEN
Tijdens het automatisch braden werkt het
bovenste element in combinatie met het
infrarood en het ronde element. Wordt
gebruikt voor alle soorten vlees.
3
2
Als u op het rooster gaat bakken, smeer dit dan eerst in met olie, zodat het vlees niet
aanbakt en zet het op de 3e geleider. Zet op geleider 2 een diepe schaal, die dient als
lekbak voor vet en vocht uit het vlees. Als u vlees bakt in een bakschaal doe deze dan op
de 2e geleider.
44


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