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Tabel braden
Vlees/vis
Rundvlees (ca. 1 kg)
1)
Runderfilet/rosbief, ca. 1 kg
2)
Wild (ca. 1 kg)
3)
Varkensvlees/rollade, ca. 1 kg
3)
Varkensvlees met zwoerd, ca. 2 kg
3)
Casselerrib, ca. 1 kg
3)
Gehakt, ca. 1 kg
3)
Kalfsvlees, ca. 1,5 kg
3)
Lamsbout, ca. 1,5 kg
2)
Lamsrug, ca. 1,5 kg
Gevogelte, 0,8–1 kg
Gevogelte, ca. 2 kg
Gevogelte, gevuld, ca. 2 kg
Gevogelte, ca. 4 kg
Moot vis, ca. 1,5 kg
De gegevens voor de aanbevolen ovenfunctie zijn vet gedrukt.
De tijden gelden voor een oven die niet is voorverwarmd.
Kies in het algemeen de laagste temperatuur en controleer het product na de kort
-
ste tijd.
De aangegeven temperatuur heeft betrekking op een bereiding in een open pan.
Als u het vlees op de universele bakplaat of het rooster braadt, moet u de tempe
-
ratuur 10 °C lager instellen.
Braden
56
56


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