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OVERZICHTSTABELLEN
15
Overzichtstabel braden
Gas/
Recept conventioneel Hetelucht Tijd
Vlees (1,5 kg) Temp. °C Temp. °C Richel min.
Kalfsvlees
Kalfsfricandeau 170 - 180 150 - 160 laag/midden 55 - 65
Kalfsrollade 170 - 180 150 - 160 laag/midden 80 - 90
Gevulde kalfsborst 170 - 180 150 - 160 laag/midden 80 - 90
Rundvlees
Ossehaas 220 - 230 200 - 210 laag/midden 20 - 25
Rosbief 220 - 240 200 - 220 laag/midden 30 - 35
Lenderollade 170 - 180 150 - 160 laag/midden 55 - 65
Ribrollade 170 - 180 150 - 160 laag/midden 85 - 95
Staartstuk 170 - 180 150 - 160 laag/midden 35 - 45
Varkensvlees
Varkensfricandeau 170 - 180 150 - 160 laag/midden 80 - 90
Varkenslenderollade 170 - 180 150 - 160 laag/midden 80 - 90
Doorregen rollade 170 - 180 150 - 160 laag/midden 90 - 100
Lamsvlees
Lamsbout roze 200 150 - 160 laag/midden 50 - 60
Lamsbout gaar 170 - 180 150 - 160 laag/midden 85 - 100
Lamsrollade 170 - 180 150 - 160 laag/midden 95 - 110
Lamsschouder 170 - 180 150 - 160 laag/midden 95 - 110
Gevogelte 1 kg
Kip 170 - 180 160 - 170 laag 50 - 60
Babykalkoen (2 - 3 kg) 170 - 180 160 - 170 laag 120 - 180
Eend (wild) 170 - 180 160 - 170 laag/midden 50 - 60
Wild
Haas 170 - 180 160 - 170 laag/midden 110 - 120
Konijn 170 - 180 160 - 170 laag/midden 90 - 120
Per 500 gram meer, 15 - 20 minuten langere braadtijd. Platte, dunne stukken hebben gemiddeld 5 minuten per kg minder
braadtijd nodig, dan dikke of opgerolde stukken vlees.
88022232 HL Pelgrim PF5564.qxd 02-10-2007 08:57 Pagina 15
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