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52
Gebruikte verwarmingsmethode:
Š Langzaam garen
Tips voor het langzaam garen
Gerecht Vormen Inschuif-
hoogte
Verwar-
mings-
methode
Aanbraad-
duur in min.
Tempera-
tuur in °C
Duur in
min.
Gevogelte
Eendenborst, 400 g Open vormen 2 Š 6-8 90* 45-60
Kipfilet, à 200 g Open vormen 2 Š 5-7 90* 30-60
Kalkoenfilet, zonder been, 1 kg Open vormen 2 Š 8-10 90* 150-210
Varkensvlees
Gebraden varkenslende, 5-6 cm dik,
1,5 kg
Open vormen 2 Š 8-10 80* 210-240
Varkenshaas, heel Open vormen 2 Š 6-8 80* 90-120
Varkensmedaillons, 4 cm dik Open vormen 2 Š 5-7 80* 90-120
Rundvlees
Gebraden rundvlees (heupstuk) 6-
7 cm dik, 1,5 kg
Open vormen 2 Š 8-10 80* 210-270
Runderfilet, heel, 1 kg Open vormen 2 Š 4-6 80* 150-210
Rosbief, 5-6 cm dik Open vormen 2 Š 6-8 80* 210-270
Rundermedaillons/rumpsteak, 4 cm
dik
Open vormen 2 Š 5-7 80* 30-60
Kalfsvlees
Gebraden kalfsvlees, 4-5 cm dik,
1,5 kg
Open vormen 2 Š 8-10 80* 210-240
Gebraden kalfsvlees, 10-15 cm dik,
1,5 kg
Open vormen 2 Š 8-10 80* 210-240
Kalfsfilet, heel, 800 g Open vormen 2 Š 5-7 80* 120-150
Kalfsmedaillons, 4 cm dik Open vormen 2 Š 5-7 80* 45-90
Lamsvlees
Lamszadels, zonder been, à 200 g Open vormen 2 Š 5-7 80* 120-180
Lamsbout zonder been, medium, 1 kg
ingebonden
Open vormen 2 Š 6-8 80* 180-240
* voorverwarmen
Eendenborst langzaam garen. Leg de eendenborst koud in de pan en braad eerst de huidzijde aan. Na het langzaam garen gedurende 3 tot
5 minuten knapperig grillen.
Het langzaam gegaarde vlees is niet
zo heet als vlees dat op de gebruike-
lijke manier is gebraden.
Om ervoor te zorgen dat het gebraden vlees niet te snel afkoelt, kunt u de borden van te voren opwarmen en
de sauzen zeer heet opdienen.
52


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