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Tabel braden
Vlees/vis U / [
6
[°C]
+
[min]
Rundvlees (ca. 1 kg) 170–190 100–130
2)
Runderfilet/rosbief, ca. 1 kg 200–220
3)
45–55
Wild (ca. 1 kg) 180–200 60–90
4)
Varkensvlees/rollade, ca. 1 kg 160–180 100–120
4)
Varkensvlees met zwoerd, ca. 2 kg 160–180 130–160
4)
Casselerrib, ca. 1 kg 160–180 60–80
4)
Gehakt, ca. 1 kg 170–190 60–90
4)
Kalfsvlees, ca. 1,5 kg 170–190 100–120
4)
Lamsbout, ca. 1,5 kg 170–190 90–120
4)
Lamsrug, ca. 1,5 kg 170–190 50–60
Gevogelte, 0,8-1,2 kg 180–200 60–70
Gevogelte, ca. 2 kg 170–190 90–110
Gevogelte, gevuld, ca. 2 kg 170–190 110–130
Gevogelte, ca. 4 kg 160–180 150–180
Moot vis, ca. 1,5 kg 160–180 35–55
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
92
92


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