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Braden in de oven
Tabel voor het braden
aanbe-
volen
inschuif-
hoogte
Braadautomaat
1)
Boven- en
onderwarmte kern
temperatuur
in °C
3)
tempera-
tuur in
°C
2)
tijd
in min.
tempera-
tuur in
°C
2)
tijd
in min.
rundvlees (ca. 1 kg) 1 180-200 100-120 220-240 100-120 80-85
runderfilet,
rosbief
4)
(ca. 1 kg) 1
5)
190-210 35-45 220-240 35-45 40-65
6)
wild (ca. 1 kg) 1 180-200 90-120 220-240 90-120 75-80
varkensvlees
nekstuk (ca. 1 kg) 1 170-190 100-120 210-230 100-120 80-85
varkensfilet, karbonade
(ca. 1 kg) 1 170-190 60-80 200-220 60-80 70-75
casseler rib (ca. 1 kg) 1 170-190 60-70 210-230 60-70 75-80
gehaktbrood (ca. 1 kg) 1 170-190 50-60 200-220 50-60 70-75
kalfsvlees (ca. 1 kg) 1 170-190 100-120 210-230 100-120 70-80
lamsbout (ca. 1,5 kg) 1 170-190 90-120 210-230 90-120 80-85
gevogelte (0,8-1 kg) 1
5)
170-190 50-60 200-220 50-60 80-85
gevogelte (ca. 2 kg) 1 170-190 120-150 200-220 120-150 80-85
gevogelte (ca. 4 kg) 1 160-180 150-180 190-210 150-180 80-85
moot vis (ca. 1,5 kg) 1
5)
160-180 35-55 200-220 35-55 75-80
De tijden gelden, tenzij anders aangegeven, voor een oven die niet is voorverwarmd.
1) Plaats het vetfilter bij het gebruik van de "Braadautomaat".
2) Braden in de pan L.
Als het vlees op het rooster K wordt bereid: temperatuur 20 °C lager instellen.
3) Braden met de Bratometer
e.
4) Verwarm de oven voor als u de "Braadautomaat" of "Boven- en onderwarmte" gebruikt.
5) 2
e
inschuifhoogte bij "Boven- en onderwarmte".
6) Rood: 40-45°C, medium: 50-55°C, doorbakken: 60-65°C.
De getallen in de tabel zijn richtlijnen.
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