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Miele H 4212 B Manual

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Gerecht Aanbevolen
niveau
Hetelucht plus U Boven-Onderwarmte V
1)
Temperatuur
in °C
2)
Tijd
in min.
Temperatuur
in °C
2)
Tijd
in min.
Rundvlees (ca. 1 kg) 1 170 – 190 100 – 120 190 – 210 100 – 120
Runderfilet,
rosbief, ca. 1 kg
3)
1 190 – 210 45 – 55 200 – 220 45 – 55
Wild (ca. 1 kg) 1
4)
180 – 200 90 – 120 190 – 210 90 – 120
Varkensvlees,
nekstuk, ca. 1 kg
1 170 – 190 100 – 120 200 – 220 100 – 120
Varkensvlees met zwoerd,
ca.2kg
1 150 – 170 160 – 180 180 – 200 120 – 150
Casselerrib, ca. 1 kg 1 170 – 190 60 – 70 200 – 220 60 – 70
Gehakt, ca. 1 kg 1 160 – 180 70 – 80 190 – 210 70 – 80
Kalfsvlees, ca. 1,5 kg 1
4)
170 – 190 100 – 120 190 – 210 100 – 120
Lamsbout, ca. 1,5 kg 1 170 – 190 90 – 120 200 – 220 90 – 120
Lamsrug, ca. 1,5 kg
3)
1 170 – 190 50 – 60 190 – 210 50 – 60
Gevogelte, 0,8–1kg 1
4)
170 – 190 60 – 70 190 – 210 60 – 70
Gevogelte, ca. 2 kg 1 170 – 190 90 – 110 190 – 210 90 – 110
Gevogelte, gevuld, ca. 2 kg 1 170 – 190 110 – 130 190 – 210 110 – 130
Gevogelte, ca. 4 kg 1 160 – 180 150 – 180 180 – 200 150 – 180
Moot vis, ca. 1,5 kg 1
4)
160 – 180 35 – 55 190 – 210 35 – 55
De tijden gelden, tenzij anders aangegeven, voor een niet voorverwarmde ovenruimte.
1) Voor braden adviseren wij "Hetelucht plus U".
Maar u kunt ook met "Boven-Onderwarmte V" werken.
2) Temperatuur bij braden in de pan.
Als het vlees op het rooster wordt bereid: temperatuur 20 °C lager instellen.
3) Oven voorverwarmen.
4) Niveau 2 bij "Boven-Onderwarmte V".
De waarden in de tabel zijn slechts algemene richtlijnen.
Tabel braden
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