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Bereidingstabellen
89
Kalf
Gerecht
(accessoires)
[°C]
[min]
6
[°C]
Kalfsstoofvlees, ca.1,5kg
(braadpan met deksel)
2
160–170
3
2
120–130
5
--
2
170–180
3
2
120–130
5
--
Kalfsfilet, ca.1kg
(universele bakplaat)
2
160–170
3
2 30–60 45–75
Kalfsfilet rosé, ca.1kg
1
2
80–85
4
2 50–60 45–48
Kalfsfilet medium, ca.1kg
1
2
90–95
4
2 80–90 54–57
Kalfsfilet doorbakken, ca.1kg
1
2
95–100
4
2 90–100 63–66
Kalfsrug rosé, ca.1kg
1
2
80–85
4
2 80–90 45–48
Kalfsrug medium, ca.1kg
1
2
90–95
4
2 100–130 54–57
Kalfsrug doorbakken, ca.1kg
1
2
95–100
4
2 130–140 63–66
functie, temperatuur, niveau, bereidingstijd, kerntemperatuur, Hete-
luchtplus, Boven-Onderwarmte
1
Gebruik het rooster en de universele bakplaat.
2
Braad het vlees eerst op de kookplaat aan.
3
Verwarm de ovenruimte voor, voordat u het gerecht erin schuift. Gebruik daarvoor niet de
functie Booster.
4
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.
5
Bereid het gerecht eerst met deksel. Verwijder het deksel na 90minuten van de berei-
dingstijd en voeg ca.0,5l vocht toe.
6
Als u een bratometer hebt, kunt u ook van de kerntemperatuur uitgaan.
89


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