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Gerecht Temperatuur (°C) Tijd (min) Roosterhoogte
Quiche Lorraine (hartige
taart)
170 - 190 45 - 55 3
Zwitserse flan 170 - 190 45 - 55 3
Kwarktaart 140 - 160 60 - 90 3
Appeltaart, bedekt 150 - 170 50 - 60 3
Groentetaart 160 - 180 50 - 60 3
Ongedesemd brood
1) 230 10 - 20 3
Bladerdeegtaart
1) 160 - 180 45 - 55 3
Flammekuchen
1) 230 12 - 20 3
Piroggen (Russische vari-
ant op calzone)
1)
180 - 200 15 - 25 3
1) Oven voorverwarmen.
2) Gebruik de braadpan.
ROOSTEREN
Gebruik voor het roosteren hittebestendige
ovenschalen. Zie de instructies van de fabrikant
van de ovenschalen.
Grote braadstukken kunt u direct in de diepe
braadpan roosteren (indien aanwezig) of op een
rooster boven de braadpan.
Schenk wat vloeistof in de braadpan om te
voorkomen dat de vleessappen of het vet op het
oppervlak inbranden.
Alle soorten vlees die een korst moeten krijgen,
kunt u in de braadschaal zonder deksel braden.
Indien nodig het braadstuk na 1/2 - 2/3 van de
gaartijd keren.
Om het vlees sappiger te houden:
braad mager vlees in een braadpan met
deksel of gebruik een braadzak.
rooster vlees en vis in stukken die minimaal
1 kg wegen.
besprenkel grote braadstukken en
gevogelte diverse keren tijdens het braden
met het eigen vleessap.
TABEL BRAADSTUKKEN
Rundvlees
Gerecht Functie Gewicht (kg)
Vermogen
(Watt)
Temperatuur
(°C)
Tijd (min)
Rooster-
hoogte
Stoof-
vlees
Boven-/
onder-
warmte
1 - 1.5 200 230 60 - 80 1
20
20


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