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Temperatuur
Vlakke gerechten
(bv. kotelet, biefstuk). . . . maximum (n)
Gerechten met grotere diameter
(bv. gevogelte, rollade). . . . . . . . 240 °C
In de grilltabel vindt u nog meer gege
-
vens.
Soms is het oppervlak van dikke stuk
-
ken vlees reeds erg gebruind en de
kern nog niet gaar. Zet het grilleren dan
voort met een lagere temperatuur.
Grilltijd
Die bedraagt bij
vlakke stukken vlees en vis ca. 6 à
8 minuten per kant,
dikkere stukken een ietwat langere
grilltijd,
rollade: per cm diameter ca.
10 minuten.
Grilltips
Grilleer bij voorkeur gelijkmatig dikke
sneetjes tegelijk. Dan verschillen de
grilltijden niet te erg.
Wenst u na te gaan hoe gaar het vlees
reeds is? Druk dan met een lepel op
het vlees:
Is het nog erg elastisch?
Dan is het van binnen nog rood = "op
z'n Engels".
Kan het een beetje worden inge
-
drukt? Dan is het van binnen roze =
"medium".
En als het nauwelijks meegeeft, is het
volledig gegrilleerd = "well done".
Grilleren
40
40


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