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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 2 170 - 190 100 - 120 190 - 210 100 - 120
Runderfilet of
rosbief, ca. 1 kg
4)
2 190 - 210 45 - 55 200 - 220 45 - 55
Wildbraad, ca. 1 kg 2 180 - 200 90 - 120 190 - 210 90 - 120
Varkensgebraad of
varkensnek, ca. 1 kg
2 170 - 190 100 - 120 200 - 220 100 - 120
Varkensgebraad met
zwoerd, ca. 2 kg
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
Kalfsgebraad, 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
Vis, stuk, ca. 1,5 kg 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.
Als het gebraad op het rooster wordt bereid, stelt u een temperatuur in die 20° lager is.
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
40
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