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BAK- EN BRAADSYSTEMEN
Vlees braden:
Gebruik een emaille pan, vuurvast glas, klei of gietijzer. Bakschalen van roestvrij staal zijn
niet geschikt, aangezien ze warmte weerkaatsen.
Zorg bij het braden voor voldoende vocht, zodat het vlees niet aanbrandt. Keer het vlees
tijdens het braden meermalen om. Als het vlees bedekt is zal het sappiger blijven.
Eten Gewicht
(g)
Geleider
(van
onderen)
Temperatuur
(°C)
Braad/bak
tijd
(min.)
VLEES
Varkensbraadstuk 1500 2 190-200 120-130
Varkenslende 1500 2 190-200 120-140
Varkensrollade 1500 2 190-200 120-140
Gebraden gehakt 1500 2 200-210 60-70
Ossenbraadstuk 1500 2 190-210 120-140
Roastbeef, goed
gebraden
1000 2 200-210 40-60
Kalfsrollade 1500 2 180-200 90-120
Lamsrug 1500 2 190-200 100-120
Konijnenrug 1500 2 190-200 100-120
Hertenbout 1500 2 190-200 100-120
Pizza* / 2 220 25
Kip 1500 2 200 80
VIS
Gesmoorde vis 1000 2 210 50-60
Bak de kip op dit systeem, als het apparaat niet dit systeem niet bezit.
Bak de pizza op dit system, als het apparaat dit systeem niet bezit.
BOVEN- EN ONDERELEMENT
De elementen boven en onder in de oven
geven gelijkmatig warmte af aan de
binnenzijde van de oven.
2
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