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Braad mager vlees in een braadpan met
deksel. Op die manier blijft het vlees
sappiger.
Alle soorten vlees die een korst moeten
krijgen, kunt u in de braadschaal zonder
deksel braden.
Wij raden u aan vlees en vis vanaf 1 kg
in het apparaat te bereiden.
Giet een beetje vloeistof in de braadpan
om het aanbranden van vleessap of vet
te voorkomen.
Indien nodig het braadstuk (na 1/2 - 2/3
van de gaartijd) keren.
Besprenkel grote braadstukken en
gevogelte diverse keren tijdens het
braden met het eigen vleessap. Hiermee
bereikt u een beter braadresultaat.
U kunt het apparaat ongeveer 10
minuten voor het einde van de
bereidingstijd uitschakelen om de
restwarmte te gebruiken.
Tabel braadstukken
Rundvlees
Gerecht Functie Gewicht Tem-
pera-
tuur
(°C)
Tijd (min) Rooster-
hoogte
Stoofvlees Boven-/onder-
warmte
1 - 1,5
kg
230 120 - 150 1
Rosbief of
ossehaas:
rood
1)
Circulatiegrill per cm
dikte
190 -
200
5 - 6 per cm
dikte
1
Rosbief of
ossehaas:
medium
Circulatiegrill per cm
dikte
180 -
190
6 - 8 per cm
dikte
1
Rosbief of
ossehaas:
doorbakk-
en
Circulatiegrill per cm
dikte
170 -
180
8 - 10 per cm
dikte
1
1)
Oven voorverwarmen.
Varkensrug
Gerecht Functie Gewicht Temper-
atuur (°C)
Tijd (min) Rooster-
hoogte
Schouder-
stuk, nek-
stuk, ham-
lap
Circula-
tiegrill
1 - 1,5 kg 160 - 180 90 - 120 1
Kotelet, rib-
betje
Circula-
tiegrill
1 - 1,5 kg 170 - 180 60 - 90 1
Gehakt-
brood
Circula-
tiegrill
750 g - 1 kg 160 - 170 50 - 60 1
Progress 23
23


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