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Vlees
Tijdsduur,
minuten
Temperatuur
ºC, grill
VerwarmingsĆ
methode
HoogteServiesĆ
goed
Gewicht
Steaks,
doorgebakken
Steaks, rood
Rooster
Rooster
5
5
x
x
Stand 3
Stand 3
25
20
Varkensvlees
zonder zwoerd
(b.v. halsstuk)
1 kg
1,5 kg
2 kg
open
2
2
2
R
R
R
220Ć240
210Ć230
200Ć220
100
140
160
Varkensvlees met
zwoerd**
(b.v. schouder,
schenkel)
1 kg
1,5 kg
2 kg
open
2
2
2
R
R
R
200Ć220
190Ć210
190Ć210
100
140
160
Casselerrib met
been
1 kg gesloten 2 t 230Ć250 80
Gehakt 750 g open 2 R 190Ć210 70
Worstjes ca. 750 g Grillplaat
in de
braadslede
4 x Stand 3 15
Kalfsvlees 1 kg
2 kg
open 2
2
t
t
220Ć240
180Ć200
80
150
Lamsbout zonder
been
1,5 kg open 2 R 170Ć190 120
* 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 varkensvlees in. Leg het vlees als het moet worden omgekeerd eerst met
het zwoerd naar beneden in de schaal.
De tabel geldt voor producten die in de koude oven
worden geplaatst.
Wanneer u rechtstreeks op het rooster grilt, plaatst u
de braadslede op hoogte 1. Leg als bescherming
tegen spatten de grillplaat zodanig in de braadslede
dat de twee delen elkaar in het midden overlappen.
Om het gerecht te bestrijken, kunt u de twee delen in
elkaar schuiven, zodat u beter bij de braadjus kunt.
Gevogelte
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