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q Gebruik alleen vers vlees.
q Braad het vlees zeer heet en voldoende lang aan.
q Dek het vlees niet af tijdens het nabereiden in de
oven.
q Ook grote stukken vlees hoeven niet gekeerd te
worden.
q Het vlees kan direct na het zacht koken in stukken
worden gesneden. Het hoeft niet te rusten.
q Door de speciale bereidingsmethode ziet het vlees
er van binnen altijd roze uit. Dit betekent niet dat
het rauw of minder gaar is.
Voor het zacht koken zijn alle zachte delen van rundĆ,
varkensĆ, kalfsĆ en lamsvlees geschikt. AanbraadĆ en
nabereidingstijden zijn afhankelijk van de grootte van
de vleesstukken.
De aanbraadtijden gelden voor vlees dat in heet vet
wordt gelegd.
Aanbraden op de
kookzone (minuten)
Nabereiden in de
oven (minuten)
Kleine stukken vlees
     
        
Middelgrote stukken vlees
      
      
    
Grote stukken vlees
      
      
      
Aanwijzingen voor
zacht koken
Tabel
59


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