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Vleessoort Tijd in
minuten
Kern-
temperatuur*
°C
Bereidings
-
tijd
in minuten
Temperatuur bij
instelling ¯
Kookge
-
rei
Lam
Lamsribstuk
ca. 170 g
3 totaal
4 totaal
60
65
90–100
110–130
^ ^ ^ ] ^
^ ^ ^ ^ ]
Ovenvaste
schaal
Lamsribstuk
ca. 400 g
3–4 totaal
4–6 totaal
60
65
100–130
120–150
^ ^ ^ ] ^
^ ^ ^ ^ ]
Ovenvaste
schaal
Lamsrug
zonder bot
ca. 600 g
4 totaal
6 totaal
60
65
90–120
130–160
^ ^ ^ ] ^
^ ^ ^ ^ ]
Ovenvaste
schaal
Lamsbout zonder
bot
ca. 1,2 kg
8–10 totaal 65 330–360 ^ ^ ^ ] ^ Braadpan/
pan
Wild
Hertenmedaillons
3–4 cm dik
1–2 per kant
2 per kant
60
65
80–100
110–140
^ ^ ^ ^ ] Ovenvaste
schaal
Lamsrug
zonder bot
ca. 800 g
5–6 totaal
6–8 totaal
60
65
135–150
165–180
^ ^ ^ ^ ] Ovenvaste
schaal
Reerug
zonder bot
ca. 800 g
4 totaal
6 totaal
60
65
120–135
150–165
^ ^ ^ ^ ] Ovenvaste
schaal
Hazenbout
ca. 250 g
5–7 totaal 65 210–230 ^ ^ ^ ^ ] Braadpan/
pan
Everzwijn (braad
-
vlees)
ca. 600 g
6–8 totaal 70 190–220 ^ ^ ^ ^ ] Braadpan/
pan
* Lam = 60 °C medium / 65 °C gaar (doorbakken)
Wild = 60 °C medium / 65 °C gaar (doorbakken) / 70 °C gaar (doorbakken)
Lage temperatuur (koken op lage temperatuur)
30
30


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