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11.17 KT Sensor-Tabelle
Rindfleisch
Speise Kerntemperatur (°C)
Rostbraten / Filet: englisch 45 - 50
Rostbraten / Filet: medium 60 - 65
Rostbraten / Filet: durch 70 - 75
Schweinefleisch
Speise Kerntemperatur (°C)
Schulter / Schinken / Nackenstück vom
Schwein
80 - 82
Kotelettstück (Rücken)/Kasseler 75 - 80
Hackbraten 75 - 80
Kalbfleisch
Speise Kerntemperatur (°C)
Kalbsbraten 75 - 80
Kalbshaxe 85 - 90
Hammel-/Lammfleisch
Speise Kerntemperatur (°C)
Hammelkeule 80 - 85
Hammelrücken 80 - 85
Lammbraten / Lammkeule 70 - 75
Wild
Speise Kerntemperatur (°C)
Hasenrücken 70 - 75
Hasenkeule 70 - 75
Hase, ganz 70 - 75
Reh-/Hirschrücken 70 - 75
Reh-/Hirschkeule 70 - 75
Fisch
Speise Kerntemperatur (°C)
Lachs 65 - 70
Forellen 65 - 70
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