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Tips
Bruinering
Het vlees wordt pas aan het einde van
de bereidingstijd bruin. Het wordt extra
bruin als u halverwege de bereidings
-
tijd het deksel van de schaal haalt.
Even laten staan
Na afloop van de bereiding haalt u het
vlees uit de ovenruimte, wikkelt u het in
aluminiumfolie en laat u het ca.
10 minuten staan. Op deze manier
loopt bij het aansnijden van het vlees
minder vocht weg.
Gevogelte braden
Het vel wordt extra knapperig als u het
gevogelte 10 minuten voor het einde
van de bereidingstijd met licht gezou-
ten water bestrijkt.
Diepgevroren vlees bakken
Diepgevroren vlees met een gewicht tot
ca. 1,5 kg kunt u braden zonder het
eerst te ontdooien.
De bereidingstijd neemt per kilo met
ca. 20 minuten toe.
Tips voor het braden
40
40


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