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o Steekt u de temperatuursonde in het midden van het vlees, in
het stevigste stuk. Als het gevogelte betreft, is dit niet het
midden van van de kip, want die is hol. U moet in dit geval de
sonde tussen de buik en het pootje steken.
o De thermometer mag niet in contact komen met bot of been en
mag ook niet in vetweefsel gestoken worden.
o Sluit u de deur van de oven.
o Gebruikt u de keuzeknoppen voor de ovenfunctie (7) om één
van de mogelijke ovenfuncties te kiezen.
o Gebruikt u nu de keuzeknoppen voor de thermostaat van de
oven (1) om de temperatuur in te stellen.
o Indien u dit wilt, kunt u met de knoppen voor de thermostaat
van de sonde (2) de temperatuur in de sonde veranderen. U
kunt de volgende tabel gebruiken als hulpmiddel om de
temperatuur voor het instellen van de sonde te bepalen.
AANBEVOLEN TEMPERATUUR BINNENIN
GEBRADEN RUNDVLEES/STEAK 45-50°C
MEDIUM 55-65°C
GOED DOORBAKKEN 70-80°C
GEBRADEN RUNDVLEES 80-85°C
GEKOOKTE PLAK RUNDVLEES
90°C/195°F
90°C
RUND
VLEES
GEBRADEN VARKENSVLEES 80-85°C
VARKENSRUG 65-70°C
GEHAKT 85°C
VARKE
NSVLE
ES
GEBRADEN KALFSVLEES 75-80°C
GEVULDE KALFSBORST 75-80°C
KALFSACHTERVOET MEDIUM 65-70°C
KALFS
VLEES
WILDBOUT 75-80°C
HAZENRUG/WILDRUG 65-70°C
WILD
GEVO KIP 85°C
26


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