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NL 32
Aanbevolen waarden voor de kerntemperatuur
Rundvlees
Filet/lendebiefstuk half doorbakken 55 - 58 ºC
Rosbief half doorbakken 55 - 60 ºC
Bilstuk doorbakken 85 - 90 ºC
Rosbief doorbakken 80 - 85 ºC
Runderstoofpot doorbakken 90 ºC
Varkensvlees
Hoef/poot doorbakken 75 ºC
Hoef/poot enigszins roze 65 - 68 ºC
Varkenslende enigszins roze 65 - 70 ºC
Varkensschouder doorbakken 75 ºC
Varkensbuik/gevuld doorbakken 75 - 80 ºC
Varkensbuik doorbakken 80 - 85 ºC
Gebraden varkenshoef doorbakken 80 - 85 ºC
Varkenshoef doorbakken 80 - 85 ºC
Gekookte ham zeer zacht 64 - 68 ºC
Casselerrib doorbakken 65 ºC
Gepaneerde ham 65 - 68 ºC
Kalfsvlees
Kalfshaas enigszins roze 58 - 65 ºC
Kalfshoef/kalfsbout doorbakken 78 ºC
Gebakken niertjes doorbakken 75 - 80 ºC
Gebraden kalfsvlees/-schouder doorbakken 75 - 80 ºC
Kalfsbout doorbakken 75 - 78 ºC
Schapenvlees
Schaaphaas roze 65 - 70 ºC
Schaaphaas doorbakken 80 ºC
Schapenhoef roze 70 - 75 ºC
Schapenbout 82 - 85 ºC
Lamsvlees
Lamsbout roze 60 - 62 ºC
Lamsbout doorbakken 68 - 75 ºC
Lamshaas roze 54 - 58 ºC
Lamshaas doorbakken 68 - 75 ºC
Lamsschouder doorbakken 78 - 85 ºC
Gevogelte
Kip doorbakken 85 ºC
Gans/Eend doorbakken 90 - 92 ºC
Kalkoen doorbakken 80 - 85 ºC
Gebak/pastei enz.
Gebak/pastei 72 - 85 ºC
Terrines 60 - 70 ºC
Vis
Zalm zacht 60 ºC
Visfilet 62 - 65 ºC
Hele vis 65 ºC
Terrine 62 - 65 ºC
GEBRUIK
32


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