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Bereidingstabellen
104
Kalf
Gerecht
(accessoires)
[°C]
[min.]
[°C]
Kalfsstoofvlees, ong.1,5kg (braad-
pan met deksel)
2160–17032120–1305
2170–18032120–1305
Kalfsfilet, ong.1kg (universelebak-
plaat) 2160–17032 30–60 45–75
Kalfsfilet “rosé”, ong.1kg1280–8542 50–60 45–48
Kalfsfilet “à point”, ong.1kg1290–9542 80–90 54–57
Kalfsfilet “bien cuit”, ong.1kg1295–10042 90–100 63–66
Kalfsrug “rosé”, ong.1kg1280–8542 80–90 45–48
Kalfsrug “à point”, ong.1kg1290–9542 100–130 54–57
Kalfsrug “bien cuit”, ong.1kg1295–10042 130–140 63–66
functie, temperatuur, booster, niveau, bereidingstijd, kerntemperatuur,
Braadautomaat, Boven-onderwarmte, aan, uit
1Gebruik de rooster en de universele bakplaat.
2Braad het vlees eerst op de kookplaat aan.
3Verwarm de ovenruimte voor, voordat u het gerecht in de oven schuift.
4Verwarm de ovenruimte 15minuten voor op 120°C. Verlaag de temperatuur als u het gerecht
in de oven schuift.
5Gaar eerst met deksel. Verwijder het deksel na 90minuten van de bereidingstijd en voeg
ong.0,5l vocht toe.
104


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