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49
Gebruikte verwarmingsmethoden:
: 4D-hetelucht
% Boven- en onderwarmte
4 Circulatiegrillen
( Grill, groot
Ý Magnetron
De standen van de stoomintensiteit zijn met behulp van
cijfers in de tabel aangegeven:
1 = laag
2 = gemiddeld
3 = hoog
Gerecht Toebehoren/vormen Inschuif-
hoogte
Verwar-
mingsme-
thode
Temperatuur in
°C / grillstand
Magnetron-
vermogen in
watt
Stoomin-
tensiteit
Duur in
min.
Varkensvlees
Gebraden varkensvlees zon-
der zwoerd, bijv. halsstuk,
1,5 kg
Open vorm 1
4
180-200 - - 120-130
Gebraden varkensvlees zon-
der zwoerd, bijv. halsstuk,
1,5 kg
Open vorm 1
:
180-190 - 1 130-150
Gebraden varkensvlees zon-
der zwoerd, bijv. halsstuk,
1,5 kg
Gesloten vorm 1
4
180-200 180 - 40-50
Gebraden varkensvlees met
zwoerd, bijv. schouderstuk,
2 kg
Open vorm 1
4
190-200 - - 130-140
Gebraden varkensvlees met
zwoerd, bijv. schouderstuk,
2 kg
Open vorm 1
:
100 - 3 25-30
:
170-180 - 1 60-80
4
200-210 - - 20-25
Gebraden varkenslende,
1,5 kg
Open vorm 1
4
220-230 - - 70-80
Gebraden varkenslende,
1,5 kg
Open vorm 1
:
170-180 - 1 80-90
Gebraden varkenslende,
1,5 kg
Gesloten vorm 1
4
210-230 90 - 50-60
Varkenshaas, 400 g Rooster 2
4
220-230 - - 20-25
Varkenshaas, 400 g Open vorm 1
4
210-220* - 1 25-30
Casselerrib met been, 1 kg
(incl. een beetje toegevoegd
water)
Gesloten vorm 1
4
210-220 - - 60-80
Casselerrib met been, 1 kg Open vorm 1
:
160-170 - 1 70-80
Casselerrib met been, 1 kg Open vorm 1
Ý
- 360 - 40-50
Varkenssteaks, 2 cm dik Rooster 3
(
2 - - 16-20
Varkensmedaillons, 3 cm dik
(5 min. voorverwarmen)
Rooster 3
(
3* - - 8-12
Rundvlees
Runderfilet, medium, 1 kg Open vorm 1
4
210-220 - - 40-50
Runderfilet, medium, 1 kg Open vorm 1
:
190-200 - 1 50-60
Runderfilet, medium, 1 kg Gesloten vorm 1
%
180-200 90 - 30-40
Gestoofd rundvlees, 1,5 kg Gesloten vorm 1
4
200-220 - - 130-140
* voorverwarmen
** bij aanvang ca. 100 ml vloeistof in de vorm bijvoegen; watertank moet tijdens het bedrijf worden bijgevuld
*** zonder keren
**** Braadslede op inschuifhoogte 1 eronder plaatsen
***** na 2/3 van de totale tijd keren
49


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