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EEB 9860.0
89
Vleessoort
Varkensvlees
Filet 400-600g 5 60-90 80
Varkensfi let 800-1000g 7 90-105 80
Varkenshaas 1000-1.500g 10-12 230-250 80
Karbonade 800-1000g 8-10 120-140 80
Koteletjes 1000-1500g 10-12 120-150 80
Rundvlees
Filet 700-1.200g 5-9 100-140 80
Entrecote 1500-1.800g 10-12 150-180 80
Rosbief 700-1.800g 10-12 120-180 70
Ossenhaas, hamschijf 1 500-2.000g 10-12 200-230 80
Klapstuk 1500-1.800g 10-15 150-200 80
Kalfsvlees
Filet 500-800g 5-6 90-110 80
Kalfslende 1000-1.500g 8-10 110-120 80
Kalfsmedaillon, hamschijf 1500-1.800g 10-12 140-160 80
Lamsvlees
Lendefi let 400-600g 3-5 60-80 70
Lamsbout
(zonder bot) 2000-2.500g 10-12 200-250 70
Gevogelte
Poulardefi let 400-600g 3-4 50-60 70
Eendenborst 400-600g 4-5 70-80 70
Gewicht Bakken min.
Bereiden min.
Temperatuur
Richtwaarden voor het bereiden op een lagere temperatuur
01/03/13 13:53
Cian de cuatricromíaMagenta de cuatricromíaAmarillo de cuatricromíaNegro de cuatricromía
16


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Kuppersbusch EEB 9860.0 User Manual - German - 28 pages


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