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Aanwijzingen voor gebruik, opstelling en aansluiting
16
Braadtabel
Soort vlees Gewicht
(in g)
Richel
(van onderaf)
Temp.
(in °C)
Richel
(van onderaf)
Temp.
(in °C)
Braadtijd
(in min.)
Rundvlees
Gebraden rundvlees 1000
2 200-220
2 180-190 100-120
Gebraden rundvlees 1500
2 200-220
2 170-180 120-150
Rosbief, rosé 1000
2 220-230
2 180-200 30-40
Rosbief, doorbakken 1000
2 220-230
2 180-200 40-50
Varkensvlees
Gebraden varkensvlees
met huid
1500 2 180-190
2 170-180
140-160
Buikstuk 1500 2 190-200
2 170-180
120-150
Buikstuk 2000 2 180-200
2 160-170
150-180
Schouderstuk 1500
2 200-220
2 160-170 120-140
Varkensrollade 1500
2 200-220
2 160-170 120-140
Casselerrib 1500
2 180-200
2 160-170 100-120
Gehakt 1500
2 210-220
2 170-180 60-70
Kalfsvlees
Kalfsrollade 1500
2 180-200
2 170-190 90-120
Kalfsschenkel 1700
2 180-200
2 170-180 120-130
Lamsvlees
Lamsrug 1500
2 190-200
2 170-180 100-120
Hamelbout 1500
2 190-200
2 170-180 120-130
Wildbraad
Hazenrug 1500
2 190-210
2 180-190 100-120
Reebout 1500
2 190-210
2 170-180 100-120
Wild zwijnbout 1500
2 190-210
2 170-180 100-120
Gevogelte
Hele kip 1200 2 200-210
2 180-190
60-70
Slachtkuiken 1500 2 200-210
2 180-190
70-90
Eend 1700 2 180-200
2 160-170
120-150
Gans 4000 2 160-170
2 150-160
180-200
Kalkoense haan, hen 5000 2 150-160
2 140-150
180-240
Vis
Hele vis 1000 2 200-210
2 170-180
50-60
Vissoufflé 1500 2 180-200
2 150-170
50-70
14


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