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Gebruik bij toestellen met vijf inschuifhoogtes inschuifniveau 2.
Gebruik afhankelijk van de hoogte van het gerecht inschuifniveau 1 of 2 bij toe
-
stellen met drie inschuifhoogtes.
Gerechten
"Braadautomaat" [
"Profi" d
"Boven-onderwarmte" V
1)
Kerntemperat
uurr in °C
2)
Temperatuur
in °C
3)
Tijd
in min.
4)
Temperatuur
in °C
3)
Tijd
in min.
4)
Rundergebraad, ca. 1 kg 170 - 190 100 - 120 190 - 210 100 - 120 80 - 90
Runderfilet of
rosbief, ca. 1 kg
5)
190-210 45-55 200-220 45-55 40-70
6)
Gebraden wild, ca. 1 kg 180 - 200 90 - 120 190 - 210 90 - 120 80 - 90
Varkensgebraad of
varkensnek, ca. 1 kg
170 - 190 100 - 120 200 - 220 100 - 120 80 - 90
Varkensgebraad met
zwoerd, ca. 2 kg
150 - 170 160 - 180 180 - 200 120 - 150 80 - 90
Casselerrib, ca. 1 kg 170 - 190 60 - 70 200 - 220 60 - 70 75 - 85
Gehakt, ca. 1 kg 160 - 180 70 - 80 190 - 210 70 - 80 75 - 80
Kalfsgebraad, ca. 1,5 kg 170 - 190 100 - 120 190 - 210 100 - 120 70 - 75
Lamsbout, ca. 1,5 kg 170 - 190 90 - 120 200 - 220 90 - 120 80 - 85
Lamsrug, ca. 1,5 kg
5)
170-190 50-60 190-210 50-60 70-75
Gevogelte, 0,8-1kg 170-190 60-70 190-210 60-70 85-90
Gevogelte, ca. 2 kg 170 - 190 90 - 110 190 - 210 90 - 110 85 - 90
Gevogelte, gevuld, ca. 2 kg 170 - 190 110 - 130 190 - 210 110 - 130 85 - 90
Gevogelte, ca. 4 kg 160 - 180 150 - 180 180 - 200 150 - 180 85 - 90
Vis, stuk, ca. 1,5 kg 160 - 180 35 - 55 190 - 210 35 - 55 75 - 85
1) Om te braden bevelen wij "Braadautomaat [" of "Profi d" aan.
U kunt echter ook de functie "Boven-onderwarmte V" gebruiken.
2) Braden met de spijzenthermometer
3) Temperatuuraanduiding voor de bereiding in een afgedekte braadpan.
Verminder de temperatuur met 20 °C als u braadt op het rooster.
4) De tijden gelden, tenzij anders aangegeven, voor een ovenruimte die niet is voorverwarmd.
5) Oven voorverwarmen.
6) Rood: 40 - 45 °C, medium: 50 - 60 °C, doorbakken: 60 - 70 °C
Doorgaans kiest u het best de middelste temperatuur. Controleer het gerecht na het verstrijken
van de kortste tijd.
Braadtabel
21
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