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         
       
       
   
Vlees
Gewicht KookĆ en
bakgerei
Hoogte VerwarĆ
mingsĆ
methode
TemperaĆ
tuur ºC,
grill
Tijdsduur,
minuten
Gestoofd rundvlees
(bijv. klapstuk)
1 kg
1,5 kg
2 kg
gesloten
2
2
2
t
t
t
200Ć220
190Ć210
180Ć200
80
100
120
Runderlende 1 kg
1,5 kg
2 kg
open
2
2
2
t
t
t
210Ć230
200Ć220
190Ć210
70
80
90
Rosbief rosé* 1 kg open 1 R 230Ć240 60
Steaks, doorgebakken
Steaks, rosé
Rooster***
Rooster***
5
5
x
x
Stand 3
Stand 3
20
15
Varkensvlees zonder
zwoerd (b.v. halsstuk)
1 kg
1,5 kg
2 kg
open
1
1
1
R
R
R
190Ć210
180Ć200
170Ć190
110
150
170
Varkensvlees met
zwoerd**
(bijv. schouder, schenkel)
1 kg
1,5 kg
2 kg
open
1
1
1
R
R
R
190Ć210
180Ć200
170Ć190
130
160
190
Casseler met been 1 kg gesloten 2 t 210Ć230 70
Gehakt 750 g open 1 R 180Ć200 70
Worstjes ca. 750 g Rooster*** 4 x Stand 3 15
Kalfsvlees 1 kg
2 kg
open 2
2
t
t
190Ć210
170Ć190
100
120
*Lamsbout zonder been 1,5 kg open 1 R 160Ć180 130
* 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. Als het vlees moet worden omgekeerd, leg het dan eerst
met het zwoerd naar beneden in de schaal.
*** Braadslede op hoogte 1 in de oven schuiven.
Vlees
57


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