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Vlees en vis
Bijkomende informatie vindt u onder “Tips voor het
braden" na de tabellen.
Gerecht
Inschuif-
hoogte
Functie Temperatuur
°C
Tijdsduur
Minuten
Kalfsvlees 1-1,2 kg 2
t
180 70-90*
2
T
170 60-80
Rosbief (doorbakken) 1-1,2 kg 2
T
170-180 20-25
Lamsvlees 1-1,5 kg 2
T
190 80-100*
Varkensvlees 1-1,2 kg 2
t
190 70-90*
2
T
170 70-90
Braadkip 1-1,8 kg 2
t
200 70-80*
2
T
190 60-70
Gebraden eend 1,5-2 kg 2
T
190 60-70
Gebraden gans 3-3,5 kg 2
T
190 70-80*
Gebraden kalkoen 5-7 kg 1
T
170 150-180*
Gebraden haas 2 kg 2
T
170-180 30-50
Soufflés 1 kg 2
t
190 30-40*
Gebraden konijn 2 kg 2
T
190 60-70
Vis 1 kg
2 kg
2
t
190 35-40*
3
T
180 35-40
2
t
190 60-70*
2
T
170 50-60
*
Bakoven voorverwarmen
.
32


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