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Braden in de oven
Tabel voor het braden
aanbe-
volen
inschuif-
hoogte
Braadautomaat
1)
Boven- en
onderwarmte
temperatuur
in °C
2)
tijd
in min.
temperatuur
in °C
2)
tijd
in min.
rundvlees (ca. 1 kg) 1 180-200 100-120 220-240 100-120
runderfilet,
rosbief
3)
(ca. 1 kg) 1
4)
190-210 35-45 220-240 35-45
wild (ca. 1 kg) 1 180-200 90-120 220-240 90-120
varkensvlees,
nekstuk (ca. 1 kg) 1 170-190 100-120 210-230 100-120
varkensfilet, karbonade
(ca. 1 kg) 1 170-190 60-80 200-220 60-80
casseler rib(ca. 1 kg) 1 170-190 60-70 210-230 60-70
gehaktbrood 1 170-190 50-60 200-220 50-60
kalfsvlees (ca. 1 kg) 1 170-190 100-120 210-230 100-120
lamsbout (ca. 1,5 kg) 1 170-190 90-120 210-230 90-120
gevogelte (0,8-1 kg) 1
4)
170-190 50-60 200-220 50-60
gevogelte (ca. 2 kg) 1 170-190 120-150 200-220 120-150
gevogelte (ca. 4 kg) 1 160-180 150-180 190-210 150-180
moot vis (ca. 1,5 kg) 1
4)
160-180 35-55 200-220 35-55
De tijden gelden, tenzij anders aangegeven, voor een oven die niet is voorverwarmd.
1) Plaats het vetfilter bij het gebruik van "Braadautomaat".
2) Braden in de pan L.
Als het vlees op het rooster K wordt bereid: temperatuur 20 °C lager instellen.
3) Verwarm de oven voor als u "Braadautomaat" of "Boven- en onderwarmte" gebruikt.
4) 2
e
inschuifhoogte bij "Boven- en onderwarmte".
De getallen in de tabel zijn richtlijnen.
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