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DE 32
Empfohlene Kerntemperaturwerte
Rind
Filet/Lendenstück medium 55 – 58 ºC
Roastbeef medium 55 - 60 ºC
Rumpsteak durchgebraten 85 – 90 ºC
Roastbeef durchgebraten 80 – 85 ºC
Geschmortes Rindfleisch durchgebraten 90 ºC
Schwein
Haxe/Keule durchgebraten 75 ºC
Haxe/Keule leicht rosa 65 – 68 ºC
Schweinelende leicht rosa 65 – 70 ºC
Schweineschulter durchgebraten 75 ºC
Schweinebauch/gefüllt durchgebraten 75 – 80 ºC
Schweinebauch durchgebraten 80 – 85 ºC
Gebratene Schweinshaxe durchgebraten 80 – 85 ºC
Schweinshaxe durchgebraten 80 – 85 ºC
Gekochter Schinken sehr zart 64 – 68 ºC
Kassler Rippchen durchgebraten 65 ºC
Schinken im Brotmantel 65 – 68 ºC
Kalbfleisch
Kalbslende leicht rosa 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
Hammellende rosa 65 – 70 ºC
Hammellende durchgebraten 80 ºC
Hammelhaxe rosa 70 – 75 ºC
Hammelkeule 82 – 85 ºC
Lamm
Lammkeule rosa 60 – 62 ºC
Lammkeule durchgebraten 68 – 75 ºC
Lammlende rosa 54 – 58 ºC
Lammlende durchgebraten 68 – 75 ºC
Lammschulter durchgebraten 78 – 85 ºC
Geflügel
Hähnchen durchgebraten 85 ºC
Gans/Ente durchgebraten 90 – 92 ºC
Pute/Truthahn durchgebraten 80 – 85 ºC
Backwaren usw.
Backwaren 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
32


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