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Tabel voor het braden
Braadautomaat Magnetron + Braadautomaat
Tempera
-
tuur
in °C
1)
Tijd
in min.
Magnetron
-
vermogen
in W
Tempera
-
tuur
in °C
1)
Tijd
in min.
Kern
-
tempe
-
ratuur
°C
Rundvlees (ca. 1 kg) 170 – 190 100 – 120 300 180 70 – 80 85 – 90
Runderfilet, rosbief
2)
(ca. 1 kg) 190 – 210 35 – 45
40 – 65
3)
Wild (ca. 1 kg) 180 – 200 90 – 110 300 180 65 – 75 75 – 85
Varkensvlees, nekstuk
(ca. 1 kg) 170 – 190 100 – 120 300 180 70 – 80 80 – 85
Varkensfilet, karbonade
(ca. 1 kg) 170 – 190 60 – 80 300 180 45 – 55 70 – 75
Casselerrib (ca. 1 kg) 170 – 190 60 – 70 300 180 40 – 50 75 – 80
Gehakt (ca. 1 kg) 160 – 180 60 – 70 300 180 35 – 40 75 – 80
Kalfsvlees (ca. 1 kg) 170 – 190 100 – 120 300 180 70 – 80 70 – 75
Lamsbout (ca. 1,5 kg) 170 – 190 90 – 120 300 180 70 – 80 80 – 85
Gevogelte (0,8 – 1 kg) 170 – 190 50 – 60 150 180 40 – 45 85
Gevogelte (ca. 2 kg) 170 – 190 90 – 110 150 180 70 – 80 85
Gevogelte (ca. 4 kg) 160 – 180 150 – 180 150 170 100 – 120 85
Moot vis
(ca. 1,5 kg) 160 – 180 35 – 55 75 – 80
De tijden gelden, tenzij anders aangegeven, voor een ovenruimte die niet is voorverwarmd.
1) Braden in de pan.
Als het vlees op het rooster wordt bereid: temperatuur 20 °C lager instellen.
2) Ovenruimte voorverwarmen.
3) Rood 40 – 45, medium 50 – 55, doorbakken 60 – 65 °C.
De getallen in de tabel zijn slechts algemene richtlijnen.
Braden
60
60


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