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11.16 KT Sensor-Tabelle
Rindfleisch
Zu garende Speise Kerntemperatur
Rostbraten oder Filetbraten
Englisch 45 - 50 °C
Medium 60 - 65 °C
Durch 70 - 75 °C
Schweinefleisch
Zu garende Speise Kerntemperatur
Schulter, Nacken, Schinkenstück 80 - 82 °C
Kotelettstück (Rücken), Kassler 75 - 80 °C
Hackbraten 75 - 80 °C
Kalb
Zu garende Speise Kerntemperatur
Kalbsbraten 75 - 80 °C
Kalbshaxe 85 - 90 °C
Hammel/Lamm
Zu garende Speise Kerntemperatur
Hammelkeule 80 - 85 °C
Hammelrücken 80 - 85 °C
Lammbraten, Lammkeule 70 - 75 °C
Wild
Zu garende Speise Kerntemperatur
Hasenrücken 70 - 75 °C
Hasenkeule 70 - 75 °C
Hase, ganz 70 - 75 °C
Reh-/Hirschrücken 70 - 75 °C
Reh-/Hirschkeule 70 - 75 °C
Fisch
Zu garende Speise Kerntemperatur
Lachs 65 - 70 °C
Forellen 65 - 70 °C
DEUTSCH 33
33


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