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NL
FR
ES
EN
Tabel voor kernthermometer
Gerecht Kerntemperatuur
Rundvlees
Biefstuk
Rare gebakken 40-45 ºC
Medium gebakken 50-55 ºC
Well-done gebakken 60-65 ºC
Braadvlees 80-85 ºC
Varkensvlees
Haas 65-70 ºC
Rollade 80-85 ºC
Kotelet 75-80 ºC
Gemarineerde kotelet 65-70 ºC
Gehaktbrood 70-75 ºC
Kalfsvlees
Geroosterd kalfsvlees 70-75 ºC
Haas
Hazerug 60-70 ºC
Hazerugfilet
Rare 40-45 ºC
Medium 50-55 ºC
Well-done 60-65 ºC
Lamsvlees
Lamsbout 80-85 ºC
Gevogelte
Divers gevogelte 70-75 ºC
Vis
Vis 70-80 ºC
Let op: Steek de sonde van de braadthermometer in het midden van het gerecht en niet in de buurt van
botten of evt. vette delen teneinde een exacte temperatuur te bereiken.
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