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Vlees
Tijdsduur,
minuten
TemperaĆ
tuur ºC, grill
VerwarmingsĆ
methode
HoogteServiesgoedGewicht
Varkensvlees met
zwoerd**
(b.v. schouder,
schenkel)
1 kg
1,5 kg
2 kg
open
2
2
2
R
R
R
210Ć230
200Ć220
190Ć210
100
120
140
Casseler met been 1 kg gesloten 2 t 220Ć240 70
Gehakt 750 g open 2 R 170Ć190 70
Worstjes ca. 750 g Grillplaat 4 x Stand SSS 15
Kalfsvlees 1 kg
2 kg
open 2
2
t
t
200Ć220
180Ć200
100
120
*Lamsbout zonder
been
1,5 kg open 2 R 170Ć190 120
* 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. Leg het vlees eerst met het zwoerd naar beneden in de
schaal als het moet worden omgekeerd.
*** Braadslede op hoogte 1 inschuiven.
25


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