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VORBEELDEN BRADEN MET HETE LUCHT OF ONDER/
BOVENWARMTE
DIVERSE VLEESSORTEN
Filet, rosbief, per cm hoogte 175 1 10-15 min.* 200 3
Rund, kalf, verken, per cm hoogte
160-170 1 15-18 min.* 175 2
Gehakt cirka 750 g 200 1 35-50 min. 180-200 2
SCHNITZELS, WORSTJES
Worstjes 220 3 6-8 min.
Schnitzel 220 3 13-15 min.
Kotelet 220 3 14-16 min.
Frikandellen 220 3 15-20 min.
Lever 250 3 6-10 min.
Kipschnitzel 220 3 15-20 min.
VIS
Stoven stuk, van 1 - 1.5 kg 175-200 1 40-50 min. 175-200 1
Braden, stuk va 1 - 1.5 kg 200-225 1 35-45 min. 200-225 2
Filets, forellen 200-225 3 15-20 min.
TAM DE VOGELTE
Eend 1.5 - 2 kg 160 1 90-150 min. 180 2
Gans 3 kg 160 1 150-210 min. 180 1
Kip 1 kg 170 1 45-60 min. 200 2
Gevulde kalkoen 5 kg 160 1 240 min. 160-175 1
WILD EN WILD GEVOGELTE
Haas 2 kg 170 1 60-90 min. 200 2
Ree 2 kg 160-175 1 90-150 min. 200 2
Hert 2 kg 160-175 1 90-18 0 min. 200 2
Fazant, wilde eend 170-180 1 35-60 min.
ONTDOOIEN
Grote stukken 2 kg tot 50 3
Kip tot 80 3
VLEESSOORT
Temp. in
°C
Richel van
onder
4
3
2
1
Tijd
Temp. in
°C
Richel van
onder
4
3
2
1
NOOT:
De tabel is slechts een richtlijn. Kwaliteit en grootte of vorm van het vlees hebben invloed op de benodigde temperatuur
en baktijd.
* betekent: voorverwarmen
Tabella n. 1
VOORBEELDEN GRILLEREN MET HETE LUCHT
Gerecht Hoeveelheid Richel Tempertuur Tijd
in kg van onder in °C
Varkensfrikandeau 1,5 2 170 150 min.
Rosbief 1,5 3 220 45 min.
Kip 1,2 2 190 75 min.
Onder -en bovenwarmte
Hete lucht
10


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