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Pelgrim PF37 Manual

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OVERZICHTSTABELLEN15
Multifunctionele oven – overzichtstabel braden
Recept Hetelucht Tijd
Vlees (1,5 kg) Temperatuur °C Richel min.
Kalfsvlees
Kalfsfricandeau 150 - 160 laag/midden 55 - 65
Kalfsrollade 150 - 160 laag/midden 80 - 90
Gevulde kalfsborst 150 - 160 laag/midden 80 - 90
Rundvlees
Ossehaas 200 - 210 laag/midden 20 - 25
Rosbief 200 - 220 laag/midden 30 - 35
Lenderollade 150 - 160 laag/midden 55 - 65
Ribrollade 150 - 160 laag/midden 85 - 95
Staartstuk 150 - 160 laag/midden 35 - 45
Varkensvlees
Varkensfricandeau 150 - 160 laag/midden 80 - 90
Varkenslenderollade 150 - 160 laag/midden 80 - 90
Doorregen rollade 150 - 160 laag/midden 90 - 100
Lamsvlees
Lamsbout roze 150 - 160 laag/midden 50 - 60
Lamsbout gaar 150 - 160 laag/midden 85 - 100
Lamsrollade 150 - 160 laag/midden 95 - 110
Lamsschouder 150 - 160 laag/midden 95 - 110
Gevogelte 1 kg
Kip 160 - 170 laag 50 - 60
Babykalkoen (2 - 3 kg) 160 - 170 laag 120 - 180
Eend (wild) 160 - 170 laag/midden 50 - 60
Wild
Haas 160 - 170 laag/midden 110 - 120
Konijn 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.
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