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Varkens-, kalfs-, lamsvlees en vis
Vlees/vis
1) 2)
[°C]
[W]
[min]
Varkensvlees (fricandeau, nekstuk),
ca.1kg
3)
/ 170–190 110–130
/ 180 150 90–100
Casselerrib, ca. 1kg / 170–190 70–80
/ 180 150 60–70
Vleesbrood ca. 1kg /
160–180
4)
65–75
/
180
4)
300 35–45
Kalfsgebraad, ca. 1 kg / 170–190 80–100
/ 180 150 70–80
Lamsbout, ca. 2 kg / 170–190 110–130
/ 180 150 90–110
Lamsrug, ca. 2 kg
3)
/ 170–190 60–80
Vis, stuk, ca. 1,5kg / 160–180 45–55
/ 170 150 35–45
Hetelucht Plus / Braadautomaat / microgolf+Hetelucht Plus/ micro-
golf+Braadautomaat
Temperatuur / microgolfvermogen bij gecombineerde ovenfuncties / Bereidingstijd
1)
Gebruik een pan met deksel. Stel bij braden op het rooster of op de glazen schaal een
20°C lagere temperatuur in dan bij braden in een dichte pan.
2)
Stel de temperatuur niet hoger in dan aangegeven. Het vlees wordt anders wel bruin,
maar niet gaar.
3)
Dek het voedingsmiddel niet af.
4)
Verwarm de ovenruimte zonder de functie "Snel opwarmen" voor.
95


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