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Voor u in onze kookstudio uitgetest. nl
33
Vlees
Vis
Gerecht Accessoires/vormen Inschuif-
hoogte
Verwarmings-
methode
Stap Tempera-
tuur in °C
Tijdsduur in
min.
Gebraden varkensvlees zonder zwoerd, bijv. hals-
stuk, 1,5 kg
Open vorm 2 7 - 160-170 150-160
Gebraden varkensvlees met zwoerd, bijv. schouder-
stuk, 2 kg
Open vorm 2 : 1 130-140 135-145
4 2 190-200 25-30
Gebraden varkenslende, 1,5 kg Gesloten vorm 2 : - 190-200 100-110***
Varkenssteaks, 2 cm dik Rooster 4 ( - 3 20-25**
Runderfilet, medium, 1 kg Rooster + universele pan 3 % - 210-220**** 40-50**
Gestoofd rundvlees, 1,5 kg Gesloten vorm 2 7 - 200-220 140-160*****
Rosbief, medium, 1,5 kg Rooster + universele pan 3 4 - 200-220**** 60-70
Burger, 3-4 cm hoog Rooster 4 ( - 3**** 25-30
Gebraden kalfsvlees, 1,5 kg Open vorm 2 7 - 160-180 115-130
Kalfsschenkel, 1,5 kg Gesloten vorm 2 : - 200-220 110-125
Lamsbout zonder been, medium, 1,5 kg Open vorm 2 4 - 170-190 70-80***
Lamszadel met been, medium, 1,5 kg Open vorm 2 4 - 180-190 45-55***
Grillworsten Rooster 3 ( - 3 15-20
Gehaktbrood, 1 kg Open vorm 2 4 - 170-180 65-75
* voorverwarmen
** Braadslede op inschuifhoogte 2 eronder plaatsen
*** zonder keren
**** keren na 1/2 - 2/3 van de bereidingstijd
***** in het begin vloeistof in de vorm doen, gebraad moet minstens voor 2/3 in vloeistof liggen
Gerecht Accessoires/vormen Inschuif-
hoogte
Verwarmings-
methode
Tempera-
tuur in °C
Tijdsduur
in min.
Vis, gegrild, heel 300 g, bijv. forel Rooster 2 4 160-180 20-30***
Vis, gegrild, heel 1,5 kg, bijv. zalm Rooster 2 4 170-190 30-40***
Visfilet, viskotelet, gegrild, 2-3 cm dik Rooster 4 ( 3 12-22**
Visfilet, gestoofd, ongepaneerd, 2-3 cm dik Gesloten vorm 2 7 170-190 35-45
Vis, gestoofd, heel 300 g, bijv. forel Gesloten vorm 2 7 170-190 40-50
Vis, gestoofd, heel 1,5 kg, bijv. zalm Gesloten vorm 2 7 180-200 55-65
* voorverwarmen
** Braadslede op inschuifhoogte 2 plaatsen
*** Braadslede onder rooster schuiven
33


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