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DE 39
Richtwerte Kerntemperatur
Rindfleisch
Rinderfilet/Lende medium 55 - 58 ºC
Roastbeef medium 55 - 60 ºC
Rumpsteak
durchgebraten 85 - 90 ºC
Gebratenes Rind durchgebraten 80 - 85 ºC
Gekochtes Rind durch 90 ºC
Schwein
Haxe/Keule durchgebraten 75 ºC
Haxe/Keule hellrosa 65 - 68 ºC
Schweinerücken hellrosa 65 - 70 ºC
Schweineschulter durchgebraten 75 ºC
Schweinebauch/gefüllt durch 75 - 80 ºC
Schweinebauch/Bauchfleisch durch 80 - 85 ºC
Gebratene Schweinehaxe durchgebraten 80 - 85 ºC
Schweinehaxe durchgebraten 80 - 85 ºC
Gekochter Schinken sehr zart 64 - 68 ºC
Kassler Rippchen durch 65 ºC
Schinken im Brotteig 65 - 68 ºC
Kalb
Kalbsrücken hellrosa 58 - 65 ºC
Kalbshaxe/Kalbskeule durchgebraten 78 ºC
Gebratene Nieren durchgebraten 75 - 80 ºC
Gebratenes Kalbfleisch/
Schulter
durchgebraten 75 - 80 ºC
Kalbskeule durchgebraten 75 - 78 ºC
Hammel
Hammelrücken rosa 65 - 70 ºC
Hammelrücken durchgebraten 80 ºC
Hammelhaxe rosa 70 - 75 ºC
Hammelkeule 82 - 85 ºC
Lamm
Lammkeule rosa 60 - 62 ºC
Lammkeule durchgebraten 68 - 75 ºC
Lammrücken rosa 54 - 58 ºC
Lammrücken durchgebraten 68 - 75 ºC
Lammschulter durchgebraten 78 - 85 ºC
Geflügel
Hähnchen durchgebraten 85 ºC
Gans/Ente durchgebraten 90 - 92 ºC
Pute durchgebraten 80 - 85 ºC
Pasteten u. ä.
Pasteten 72 - 85 ºC
Terrinen 60 - 70 ºC
Fisch
Lachs weich 60 ºC
Fischfilet 62 - 65 ºC
Ganzer Fisch 65 ºC
Terrine 62 - 65 ºC
VERWENDUNG
97


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