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Voor u in onze kookstudio uitgetest. nl
53
Casselerrib met been, 1 kg (incl. een
beetje toegevoegd water)
Gesloten vorm 2 210-230 - 70-90
Casselerrib met been, 1 kg Open vorm 2 160-170 1 70-80
Varkenssteaks, 2 cm dik Rooster 4 ˆ 275 - 16-20
Varkensmedaillons, 3 cm dik (5 min.
voorverwarmen)
Rooster 4 ˆ 275* - 10-14
Rundvlees
Runderfilet, medium, 1 kg Rooster 2 210-220 - 40-50
Runderfilet, medium, 1 kg Open vorm 2 190-200 1 50-60
Gestoofd rundvlees, 1,5 kg Gesloten vorm 2 200-220 - 130-160
Gestoofd rundvlees, 1,5 kg***** Open vorm 2 150 3 30
130 2 120-150
Rosbief, medium, 1,5 kg Rooster 2 220-230 - 60-70
Rosbief, medium, 1,5 kg Open vorm 2 190-200 1 65-80
Gekookt rundvlees** Open vorm 2 95 - 120-150
Steak, 3 cm dik, medium Rooster 4 ˆ 275 - 15-20
Burger, 3-4 cm hoog Rooster 4 ˆ 275 - 25-30
Kalfsvlees
Gebraden kalfsvlees, 1,5 kg Open vorm 2 160-170 - 100-120
Gebraden kalfsvlees, 1,5 kg Open vorm 2 170-180 1 90-110
Kalfsschenkel, 1,5 kg Open vorm 2 ƒ 200-210 - 100-120
Kalfsschenkel, 1,5 kg Open vorm 2 170-180 1 100-120
Lamsvlees
Lamsbout zonder been, medium, 1,5 kg Open vorm 2 170-190 - 50-80
Lamsbout zonder been, medium, 1,5 kg Open vorm 2 170-180 1 80-90
Lamszadel met been*** Rooster 2 180-190 - 40-50
Lamszadel met been*** Open vorm 3 200-210* 1 25-30
Lamskotelet**** Rooster 4 ˆ 275 - 14-18
Worsten
Grillworsten Rooster 4 ˆ 275 - 10-15
Weense worstjes Stoombak 3 80 - 14-20
Witte worst Stoombak 3 80 - 12-20
Vleesgerechten
Gehaktbrood, 1 kg Open vorm 2 170-180 - 60-70
Gehaktbrood, 1 kg Open vorm 2 190-200 1 70-80
Gerecht Accessoires/vormen Inschuif-
hoogte
Verwar-
mingsme-
thode
Tempera-
tuur in °C
Stoomin-
tensiteit
Duur in
min.
* voorverwarmen
** Bij aanvang ca. 200 ml vloeistof in de vorm bijvoegen; watertank moet tijdens het bedrijf worden bijgevuld
*** zonder keren
**** Braadslede op inschuifhoogte 2 eronder plaatsen
***** Bij aanvang ca. 100 ml vloeistof in de vorm bijvoegen; watertank moet tijdens het bedrijf worden bijgevuld
53


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