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Tabel braden
Vlees/vis
[
6
[°C]
1) 2)
+
[min]
Rundvlees (ca. 1 kg) 170–190 100–120
Runderfilet/rosbief
4) 5)
, ca. 1 kg 190–210 35–60
Wild (bout), ca. 1 kg 180–200 100–120
Wild (rug), ca. 1 kg 180–200 60–90
Varkensvlees
(fricandeau, nekstuk; ca. 1 kg)
160–180 90–120
Casselerrib, ca. 1 kg 170–190 60–70
Gehakt
5)
, ca. 1 kg 160–180 60–70
Kalfsvlees, ca. 1 kg 160–180 100–120
Lamsbout, ca. 2 kg 170–190 100–120
Lamsrug
4)
,ca.2kg
Gevogelte, ca. 1 kg 170–190 50–60
Gevogelte, ca. 4 kg 160–180 190–210
Moot vis, ca. 1,5 kg 160–180 40–50
De tijden gelden, tenzij anders aangegeven, voor een niet voorverwarmde oven-
ruimte.
Kies in het algemeen de laagste temperatuur en controleer het product na de kort-
ste tijd.
Houdt u zich aan de aangegeven temperaturen, magnetronvermogens, niveaus
en tijden. Daarbij is rekening gehouden met divers kookgerei, diverse vleessoor
-
ten en gewoonten.
Braden
100
100


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