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Bereidingstabellen
85
Kalf
Gerecht
(accessoires)
[°C]
[min]
7
[°C]
Kalfsstoofvlees, ca. 1,5kg (braadsle-
de met deksel)
2160–170325120–1306
2170–180325120–1306
Kalfsfilet, ca. 1kg (universele bak-
plaat) 2160–17032530–60 45–75
Kalfsfilet rosé, ca.1kg1280–8542550–60 45–48
Kalfsfilet medium, ca.1kg1290–9542580–90 54–57
Kalfsfilet doorbakken, ca.1kg1295–10042590–100 63–66
Kalfsrug rosé, ca.1kg1280–8542580–90 45–48
Kalfsrug medium, ca.1kg1290–95425100–130 54–57
Kalfsrug doorbakken, ca.1kg1295–100425130–140 63–66
Functie, Temperatuur, Booster, Niveau, Bereidingstijd, Kerntempera-
tuur, Braadautomaat, Boven-/Onderwarmte, aan, uit
1Gebruik het bak- en braadrooster en de universele bakplaat.
2Braad het vlees eerst op de kookplaat aan.
3Verwarm de ovenruimte voor, voordat u het gerecht erin schuift.
4Verwarm de ovenruimte 15minuten op 120°C voor. Verlaag de temperatuur als u het gerecht
in de oven schuift.
5Plaats de FlexiClip-geleiders HFC (indien aanwezig).
6Bereid het gerecht eerst met deksel. Verwijder het deksel na een bereidingstijd van 90minuten
en voeg ca.0,5l vocht toe.
7Als u een bratometer gebruikt, kunt u ook van de aangegeven kerntemperatuur uitgaan.
85


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