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Tabel voor het braden
Aan-
bevolen
niveau
Hete lucht
D
1)
Boven- en onderwarmte A
Tempera-
tuur in °C
in pan L
2)
Tijd in
minuten
Temperatuur
in °C
in pan L
2)
Tijd in
minuten
rundergebraad
(ca. 1 kg) 1 180 - 200 °C 100 - 120 220 - 240 °C 100 - 120
runderfilet, rosbief
3)
(ca. 1 kg) 1
4)
190 - 210 °C 35 - 45 240 - 260 °C 35 - 45
wild (ca. 1 kg) 1 180 - 200 °C 90 - 120 220 - 240 °C 90 - 120
varkensgebraad, -nek
(ca. 1 kg) 1 170 - 190 °C 100 - 120 210 - 230 °C 100 - 120
varkensfilet, kotelet
(ca. 1 kg) 1 170 - 190 °C 60 - 80 200 - 220 °C 60 - 80
casselerrib (ca. 1 kg) 1 170 - 190 °C 60 - 70 210 - 230 °C 60 - 70
vleesbrood (ca. 1 kg) 1 170 - 190 °C 50 - 60 200 - 220 °C 50 - 60
kalfsgebraad (ca. 1 kg) 1 170 - 190 °C 100 - 120 210 - 230 °C 100 - 120
lamsbout (ca. 1,5 kg) 1 170 - 190 °C 90 - 120 210 - 230 °C 90 - 120
gevogelte (0,8-1 kg) 1
4)
170 - 190 °C 50 - 60 200 - 220 °C 50 - 60
gevogelte (ca. 2 kg)
gevogelte, opgevuld
(ca. 2 kg)
1
1
170 - 190 °C
170 - 190 °C
90 - 110
120 - 150
200 - 220 °C
200 - 220 °C
90 - 110
120 - 150
gevogelte (ca. 4 kg) 1 160 - 180 °C 150 - 180 190 - 210 °C 150 - 180
vis in zijn geheel
(ca. 1,5 kg) 1
4)
160 - 180 °C 35 - 55 200 - 220 °C 35 - 55
Zo niet anders vermeld, gelden deze tijden voor een niet voorverwarmde oven.
1) Bij Hete lucht D de vetfilter plaatsen.
2) Stel de temperatuur 20°C lager in als het gebraad op het rooster K wordt bereid.
3) De oven bij Hete lucht D en Boven- en onderwarmte A voorverwarmen.
4) Niveau 2 bij Boven- en onderwarmte A.
Bij de gegevens in de tabel gaat het om richtwaarden.
Tabel voor het braden
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