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TT
Vlees
Gewicht Kook- en
bakgerei
Hoogte Verwar-
mings-
methode
Tempera-
tuur ºC,
grill
Tijdsduur,
minuten
Gestoofd rundvlees
(bijv. klapstuk)
1kg
1,5 k g
2kg
gesloten
2
2
2
t
t
t
220-240
210-230
200-220
90
110
130
Runderlende 1kg
1,5 k g
2kg
open
2
2
2
t
t
t
200-220
190-210
180-200
70
80
90
Rosbief rosé* 1kg open 1 R 220-240 40
Steaks, doorgebakken
Steaks, rosé
Rooster***
Rooster***
5
5
x
x
3
3
20
15
Varkensvlees zonder
zwoerd (b.v. halsstuk)
1kg
1,5 k g
2kg
open
1
1
1
R
R
R
200-220
190-210
180-200
100
140
160
Varkensvlees met
zwoerd** (bijv.
schouder, schenkel)
1kg
1,5 k g
2kg
open
1
1
1
R
R
R
190-210
180-200
170-190
120
150
180
Casseler met been 1kg gesloten 2 t 220-240 70
Gehakt 750 g open 1 R 180-200 70
Worstjes ca. 750 g Rooster*** 4 x 3 15
Kalfsvlees 1kg
2kg
open 2
2
t
t
190-210
170-190
100
120
*Lamsbout zonder been 1,5kg open 1 R 150-170 110
* Keer rosbief halverwege de bereidingstijd om. Wikkel het na de bereiding in aluminiumfolie en laat
het 10 minuten in de oven nagaren.
** Snijd het zwoerd van het var kensvlees in. Als het vlees moet worden omgekeerd, leg het dan eerst
met het zwoerd naar beneden in de schaal.
*** Email plaat op hoogte 1 in de oven schuiven.
76


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