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Hetelucht plus U Magnetron+Hetelucht plus a
Tempera
-
tuur
in °C
1) 2)
Tijd
in min.
Vermogen
in W
Tempera
-
tuur
in °C
2)
Tijd
in min.
Rundvlees (ca. 1 kg) 170 – 190 100 120
Runderfilet, rosbief
3), 4)
(ca. 1 kg)
190 – 210 40 – 60
Wild, bout (ca. 1 kg) 180 – 200 100 120
Wild, rug (ca. 1 kg) 180 – 200 70 – 100
Varkensvlees
(fricandeau, nekstuk; ca. 1 kg)
170 – 190 110 – 130 150 180 90 – 100
Casselerrib (ca. 1 kg) 170 – 190 70 – 80 150 180 60 – 70
Gehakt
4)
(ca. 1 kg) 160 – 180 65 – 75 300 180 35 – 45
Kalfsvlees (ca. 1 kg) 170 – 190 80 – 100 150 180 70 – 80
Lamsbout (ca. 2 kg) 170 – 190 110 – 130 150 180 90 – 110
Lamsrug
3)
(ca. 2 kg) 170 – 190 60 – 80
Gevogelte (ca. 1 kg) 170 – 190 55 – 65 150 180 45 – 55
Gevogelte (ca. 4 kg) 170 – 190 200 – 220 150 160 120 – 150
Moot vis (ca. 1,5 kg) 160 – 180 45 – 55 150 170 35 – 45
De tijden gelden, tenzij anders aangegeven, voor een niet voorverwarmde ovenruimte.
1) Braden in de dichte pan.
Als het vlees op het rooster wordt bereid: temperatuur 20 °C lager instellen.
2) Stel de temperatuur niet hoger in dan aangegeven. Het vlees wordt anders wel bruin, maar niet
gaar.
3) Gerecht niet afdekken.
4) Oven voorverwarmen.
Houdt u zich aan de aangegeven temperaturen, magnetronvermogens, niveaus en tijden. Daarbij is
rekening gehouden met divers kookgerei, diverse vleessoorten en gewoonten.
Kies in het algemeen de gemiddelde temperatuur en controleer het product na de kortste tijd.
Tabel voor het braden
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