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Braden
In gesloten schalen of pannen blijft het vlees
sappiger. Bovendien zal er weinig of geen
rookontwikkeling ontstaan. Bij het braden
zonder deksel wordt het vlees sneller bruin en
knapperig.
De braadslede is ideaal voor het braden van
een stuk vlees boven 1 kg.
Onderstaande tabel is alleen van toepassing
als u gerechten in een koude oven plaatst.
Braadtijdentabel voor verschillende soorten vlees
Braadgerecht gewicht in kg temp in °C tijd in minuten
Rundvlees 1,0 180 - 200 100 - 120
Rundfilet / roastbeef 1,0 190 - 210 35 - 45
Varkensvlees 1,0 170 - 190 100 - 120
Casselerrib 1,0 150 - 160 80 - 100
Wild 1,0 180 - 200 90 - 120
Kalfsvlees 1,0 170 - 190 100 - 120
Lamsvlees 1,5 170 - 190 90 - 120
Gevogelte 1,0 170 - 190 50 - 60
2,0 170 - 190 120 - 150
4,0 160 - 180 150 - 180
Vis 1,5 160 - 180 35 - 55
De getallen in deze tabel zijn richtgetallen.
TOEPASSING
15


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