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Tabel Op lage temperatuur bereiden
Tabel Vleesthermometer
Soort gerecht
Gewicht
g
Instelling Inzetniveau
Totale tijdsduur
min.
Rosbief 1000-1500 150°C 1 90-110
Runderbiefstuk 1000-1500 150°C 3 90-110
Kalfsbraadstuk 1000-1500 150°C 1 100-120
Steaks 200 - 300 120°C 3 20-30
(voor het gaar worden in de pan even laten braden)
Soort gerecht Kerntemperatuur van het vlees
Rundvlees
Rosbief of ossenhaas van binnen rood (rare)
van binnen roze (medium)
doorbakken (well-done)
45-50 °C
60-65 °C
75-80 °C
Varkensvlees
Schouderkarbonade, hamlap 80-82 °C
Tussenribstuk, kasselerrib 75-80 °C
Gehakt 75-80 °C
Kalfsvlees
Kalfsbraadstuk 75-80 °C
Kalfsgehakt 85-90 °C
Schapenvlees / lamsvlees
Schapenbout 80-85 °C
Schapenrug 80-85 °C
Lamsbout, lamsbraadstuk 75-80 °C
Wild
Hazenrug 70-75 °C
Hazenpoot, hazenbout 70-75 °C
Gehele haas 70-75 °C
Reerug, hertenrug 70-75 °C
Reebout, hertenbout 70-75 °C
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