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Bereidingstabellen
91
Lam, wild
Gerecht
(accessoires)
[°C]
[min]
5
[°C]
Lamsbout met bot, ca. 1,5kg
(braadpan met deksel)
170–180 2
100–120
4
64–82
Lamsrug zonder bot
(universele bakplaat)
1
180–190
2
2 10–20 53–80
Lamsrug zonder bot
(rooster en universele bakplaat)
1
95–105
3
2 40–60 54–66
Hertenrug zonder bot
(universele bakplaat)
1
160–170
2
2 70–90 60–81
Reerug zonder bot
(universele bakplaat)
1
140–150
2
2 25–35 60–81
Everzwijnbout zonder bot, ca.1kg
(braadpan met deksel)
1
170–180 2
100–120
4
80–90
Functie, Temperatuur, Niveau, Bereidingstijd, Kerntemperatuur, Bo-
ven-onderwarmte
1
Braad het vlees eerst op de kookplaat aan.
2
Verwarm de ovenruimte voor, voordat u het gerecht erin schuift. Gebruik daarvoor niet de
functie Booster.
3
Verwarm de ovenruimte 15minuten op 120°C voor. Gebruik daarvoor niet de functie
Booster. Verlaag de temperatuur als u het gerecht in de oven schuift.
4
Bereid het gerecht eerst met deksel. Verwijder het deksel na 50minuten van de berei-
dingstijd en voeg ca.0,5l vocht toe.
5
Als u een bratometer hebt, kunt u ook van de kerntemperatuur uitgaan.
91


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