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Gevogelte
De waarden in de tabel gelden voor het inschuiven in de koude
oven.
De gewichtsgegevens in de tabel hebben betrekking op
ongevuld gevogelte dat gereed is om te worden gebraden.
Bij rechtstreeks grillen op het rooster, moet u de braadslede op
hoogte 1 inschuiven.
Bij eend of gans dient u de huid onder de vleugels in te steken,
zodat het vet kan weglopen.
Leg het gevogelte met de borstzijde naar beneden op het
rooster. Draai het gehele gevogelte na twee derde van de tijd
om.
Gevogelte wordt vooral knapperig bruin, wanneer u het tegen
het einde van de braadtijd met boter, zout water of
sinaasappelsap bestrijkt.
Vlees Gewicht Toebehoren en
vormen
Hoogte Wijze van
verwarmen
Temperatuur
°C, grillstand
Bereidingsduu
r, minuten
Rundvlees
Gebraden rundvlees 1,0 kg gesloten 2
%
200-220 120
1,5 kg 2
%
190-210 140
2,0 kg 2
%
180-200 160
Runderfilet, rosé 1,0 kg open 1
%
210-230 70
1,5 kg 1
%
200-220 80
Rosbief, rosé 1,0 kg open 1
%
200-220 60
Kalfsvlees
Gebraden kalfsvlees 1,0 kg open 1
%
200-220 100
1,5 kg 1
%
190-210 120
2,0 kg 1
%
180-200 140
Varkensvlees
zonder zwoerd (bijv . halsstuk) 1,0 kg open 1
%
210-230 110
1,5 kg 1
%
200-220 130
2,0 kg 1
%
190-210 150
met zwoerd (bijv . schouder) 1,0 kg open 1
%
210-230 130
1,5 kg 1
%
200-220 160
2,0 kg 1
%
190-210 190
Casselerrib met been 1,0 kg gesloten 1
%
210-230 80
Lamsvlees
Lamsbout zonder been, medium 1,5 kg open 1
%
180-200 110
Gehakt
Gebraden gehakt ca. 750 g open 1
%
200-220 70
Gevogelte Gewicht Toebehoren en
vormen
Hoogte Wijze van
verwarmen
Temperatuur
°C, grillstand
Bereidingsduur,
minuten
Halve kippen, 1-4 stuks 400 g per stuk Rooster 2
%
220-240 50-60
Kip in stukken 250 g per stuk Rooster 3
%
220-240 30-40
Kip, heel 1-4 stuks 1 kg per stuk Rooster 2
%
220-240 55-65
Eend, heel 1,7 kg Rooster 2
%
210-230 90-100
Gans, heel 3,0 kg Rooster 2
%
200-220 100-120
Babykalkoen, heel 3,0 kg Rooster 2
%
210-230 80-100
2 kalkoenbouten 800 g per stuk Rooster 2
%
210-230 90-120
57


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