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Braden
N Grilleren met luchtcirculatie 165 °C
Vleessoort Bereidingstijd in minuten voor:
G
Brato-
meter
Resultaat
1 kg 2 kg 3 kg
Varkensvlees
Nekstuk 100-120 120-130 130-140 75-80 °C gaar
Schouderkarbonade 100-120 120-130 130-140 75-80 °C gaar
Schenkel 100-120 120-130 130-140 78-80 °C gaar
Casselerrib 50-60 60-70 65-75 70-75 °C gaar
Rundvlees
Braadvlees 100-120 120-130 130-140 75-80 °C gaar
Filet 45-55 55-60 60-65 60-65 °Croze
Rosbief 45-55 55-60 60-65 55-60 °Croze
Kalfsvlees
Rug - 80-90 - 68-75 °Croze
Bout 100-110 110-120 120-130 75-80 °C gaar
Schenkel 100-110 110-120 120-130 75-80 °C gaar
Filet 45-55 55-60 60-65 60-65 °Croze
Lamsvlees
Ribstuk - 55-60 - 68-75 °Croze
Bout - 130-140 - 75-80 °C gaar
Gevogelte
Kip 50-60 - - - gaar
Eend - 80-90 90-100 - gaar
Gans - - 120-150 80-85 °C gaar
Kalkoen - - 130-150 80-85 °C gaar
Wild
Reerug - 50-60 60-70 65-70 °Croze
Braadvlees
(hert, ree, etc.)
- 100-120 120-150 75-80 °C gaar
Reebout - 100-130 - 75-80 °C gaar
Praktische toepassingen
25
25


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