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NL 39
Richtwaarden kerntemperatuur
Rundvlees
Runderfilet/Lende medium 55 - 58 ºC
Roastbeef medium 55 - 60 ºC
Kogelbiefstuk
doorbakken 85 - 90 ºC
Gebraden rundvlees doorbakken 80 - 85 ºC
Gekookt rundvlees doorbakken 90 ºC
Varkensvlees
Poot/bout doorbakken 75 ºC
Poot/bout licht rosé 65 - 68 ºC
Varkensrug licht rosé 65 - 70 ºC
Varkensschouder doorbakken 75 ºC
Varkensbuik/gevuld doorbakken 75 - 80 ºC
Varkensbuik/buikvlees doorbakken 80 - 85 ºC
Varkensachterpoot gebakken doorbakken 80 - 85 ºC
Varkenspoot doorbakken 80 - 85 ºC
Gekookte ham zeer mals 64 - 68 ºC
Casseler ribbetjes doorbakken 65 ºC
Ham in brooddeeg 65 - 68 ºC
Kalfsvlees
Kalfsrug licht rosé 58 - 65 ºC
Kalfpoot/Kalfsbout doorbakken 78 ºC
Gebakken nieren doorbakken 75 - 80 ºC
Gebraden kalfsvlees/Schouder doorbakken 75 - 80 ºC
Kalfsbout doorbakken 75 - 78 ºC
Schapenvlees
Schapenrug rosé 65 - 70 ºC
Schapenrug doorbakken 80 ºC
Schapenpoot rosé 70 - 75 ºC
Schapenbout 82 - 85 ºC
Lamsvlees
Lamsbout rosé 60 - 62 ºC
Lamsbout doorbakken 68 - 75 ºC
Lamsrug rosé 54 - 58 ºC
Lamsrug doorbakken 68 - 75 ºC
Lamsschouder doorbakken 78 - 85 ºC
Gevogelte
Haantjes doorbakken 85 ºC
Gans/Eend doorbakken 90 - 92 ºC
Kalkoen doorbakken 80 - 85 ºC
Pasteitjes e.d.
Pasteitjes 72 - 85 ºC
Terrines 60 - 70 ºC
Vis
Zalm zacht 60 ºC
Vis filet 62 - 65 ºC
Hele vis 65 ºC
Terrine 62 - 65 ºC
GEBRUIK
39


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