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Het vlees kan direct na het zacht garen in stukken
worden gesneden. Het hoeft niet te rusten.
Door de speciale bereidingsmethode ziet het vlees er
van binnen altijd rosé uit. Dit betekent niet dat het
rauw of minder gaar is.
Voor het zacht garen zijn alle zachte delen van rundĆ,
varkensĆ, kalfsĆ en lamsvlees geschikt. AanbraadĆ en
nagaartijden zijn afhankelijk van de grootte van de
vleesstukken.
De aanbraadtijden gelden voor vlees dat in heet vet
wordt gelegd.
Gerecht Aanbraden op de
kookzone (minuten)
Nagaren in de oven
(minuten)
Kleine stukken vlees
Blokjes of reepjes rondom 1Ć2 20Ć30
Kleine schnitzels, biefstukken of medaillons per kant 1Ć2 35Ć50
Middelgrote stukken vlees
Hele filet (400Ć800g) rondom 4Ć5 75Ć120
Lamsrug (ca. 450g) per kant 2Ć3 50Ć60
Dubbele kotelet rondom 7Ć9 100Ć120
Grote stukken vlees
Hele filet (vanaf 900 g) rondom 6Ć8 120Ć150
Braden (600gĆ1kg) rondom 8Ć10 120Ć150
Braden (1,1Ć2kg) rondom 8Ć10 180Ć270
Het zachtgebraden vlees is niet
zo heet als vlees dat op de
gebruikelijke manier is gebraden.
Verwarm de schaal en serveer de sauzen zeer heet.
U wilt zachtgebraden vlees
warmhouden.
Zet na het zacht garen de draaiknop weer op 70 ºC. Kleine
stukken vlees kunnen maximaal 45 minuten worden
warmgehouden, grote stukken vlees maximaal twee uur.
Tabel
Tips voor zacht
garen
71


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