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Bereidingstabellen
122
Lam, wild
Gerecht
(accessoires)
[°C]
[min]
[°C]
Lamsbout met bot, ca.1,5kg
(braadpan met deksel)
170–180 2
100–120
4
64–82
Lamsrug zonder bot
(universele bakplaat)
1
180–190
2
2 10–20 53–80
Lamsrug zonder bot
(rooster en universele bakplaat)
1
95–105
3
2 40–60 54–66
Hertenrug zonder bot
(universele bakplaat)
1
160–170
2
2 70–90 60–81
Reerug zonder bot
(universele bakplaat)
1
140–150
2
2 25–35 60–81
Everzwijnbout zonder bot, ca.1kg
(braadpan met deksel)
1
170–180 2
100–120
4
80–90
functie, temperatuur, booster, niveau, bereidingstijd, kerntemperatuur,
boven-onderwarmte, aan, uit
1
Braad het vlees eerst op de kookplaat aan.
2
Verwarm de ovenruimte voor alvorens het gerecht in de oven te plaatsen.
3
Verwarm de ovenruimte 15minuten voor op 120°C. Verlaag de temperatuur als u het ge-
recht in de oven schuift.
4
Gaar eerst met deksel. Verwijder het deksel na 50minuten garen en voeg ca.0,5l vocht
toe.
122


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