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Miele H 4810B Manual

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Aanbevolen
niveau
Hetelucht plus U Boven-Onderwarmte V
1)
Temperatuur
in °C
2)
Tijd
in min.
3)
Temperatuur
in °C
2)
Tijd
in min.
3)
Rundvlees (ca. 1 kg) 2 170 – 190 100 – 120 190 – 210 100 – 120
Runderfilet,
rosbief, ca. 1 kg
4)
2 190 – 210 45 – 55 200 – 220 45 – 55
Wild (ca. 1 kg) 2 180 – 200 90 – 120 190 – 210 90 – 120
Varkensvlees,
nekstuk, ca. 1 kg
2 170 – 190 100 – 120 200 – 220 100 – 120
Varkensvlees met zwoerd,
ca.2kg
2 150 – 170 160 – 180 180 – 200 120 – 150
Casselerrib, ca. 1 kg 2 170 – 190 60 – 70 200 – 220 60 – 70
Gehakt, ca. 1 kg 2 160 – 180 70 – 80 190 – 210 70 – 80
Kalfsvlees, ca. 1,5 kg 2 170 – 190 100 – 120 190 – 210 100 – 120
Lamsbout, ca. 1,5 kg 2 170 – 190 90 – 120 200 – 220 90 – 120
Lamsrug, ca. 1,5 kg
4)
2 170 – 190 50 – 60 190 – 210 50 – 60
Gevogelte, 0,8–1kg 2 170–190 60–70 190–210 60–70
Gevogelte, ca. 2 kg 2 170 – 190 90 – 110 190 – 210 90 – 110
Gevogelte, gevuld, ca. 2 kg 2 170 – 190 110 – 130 190 – 210 110 – 130
Gevogelte, ca. 4 kg 2 160 – 180 150 – 180 180 – 200 150 – 180
Moot vis, ca. 1,5 kg 2 160 – 180 35 – 55 190 – 210 35 – 55
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) De tijden gelden, tenzij anders aangegeven, voor een niet voorverwarmde ovenruimte.
4) Oven voorverwarmen.
Kies in het algemeen de gemiddelde temperatuur en controleer het product na de kortste tijd.
Tabel braden
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