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Gerechten
Aanbevolen
inschuif-
niveau
"Hetelucht plus" U "Boven-onderwarmte" V
1)
Temperatuur
in °C
2)
Tijd
in min.
3)
Temperatuur
in °C
2)
Tijd
in min.
3)
Rundergebraad, ca. 1 kg 1 of 2 170 - 190 100 - 120 190 - 210 100 - 120
Runderfilet of
rosbief, ca. 1 kg
4)
1of2 190-210 45-55 200-220 45-55
Gebraden wild, ca. 1 kg 1 of 2 180 - 200 90 - 120 190 - 210 90 - 120
Varkensgebraad of
varkensnek, ca. 1 kg
1 of 2 170 - 190 100 - 120 200 - 220 100 - 120
Varkensgebraad met
zwoerd, ca. 2 kg
1 of 2 150 - 170 160 - 180 180 - 200 120 - 150
Casselerrib, ca. 1 kg 1 of 2 170 - 190 60 - 70 200 - 220 60 - 70
Gehakt, ca. 1 kg 1 of 2 160 - 180 70 - 80 190 - 210 70 - 80
Kalfsgebraad, ca. 1,5 kg 1 of 2 170 - 190 100 - 120 190 - 210 100 - 120
Lamsbout, ca. 1,5 kg 1 of 2 170 - 190 90 - 120 200 - 220 90 - 120
Lamsrug, ca. 1,5 kg
4)
1of2 170-190 50-60 190-210 50-60
Gevogelte, 0,8-1kg 1of2 170-190 60-70 190-210 60-70
Gevogelte, ca. 2 kg 1 of 2 170 - 190 90 - 110 190 - 210 90 - 110
Gevogelte, gevuld, ca. 2 kg 1 of 2 170 - 190 110 - 130 190 - 210 110 - 130
Gevogelte, ca. 4 kg 1 of 2 160 - 180 150 - 180 180 - 200 150 - 180
Vis, stuk, ca. 1,5 kg 1 of 2 160 - 180 35 - 55 190 - 210 35 - 55
1) Om te braden adviseren wij de functie "Hetelucht plus U".
U kunt echter ook de functie "Boven-onderwarmte V" gebruiken.
2) Temperatuuraanduiding voor de bereiding in een gesloten braadpot.
Verminder de temperatuur met 20 °C als u braadt op het rooster.
3) Deze tijden gelden, tenzij anders aangegeven, voor een oven die niet is voorverwarmd.
4) Ovenruimte voorverwarmen.
Doorgaans kiest u het best de middelste temperatuur. Controleer het gerecht na het verstrijken
van de kortste tijd.
Braadtabel
41
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