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Sous Vide temperatuur- en
tijdoverzicht
Onderstaande tabel is een gids voor het selecteren van de temperaturen en tijden voor het
koken. U kunt eventueel naar eigen wens aanpassingen maken.
Kooktemperaturen voor Vlees (Rund, Lam en Varken):
RARE: 49°C
MEDIUM RARE: 56°C
MEDIUM: 60°C
MEDIUM DOORBAKKEN: 65°C
GOED DOORBAKKEN: 71°C en hoger
Kooktemperaturen voor Gevogelte:
MET BOT: 82°C
ZONDER BOT: 64°C
Kooktemperaturen voor Vis:
RARE: 47°C
MEDIUM RARE: 56°C
MEDIUM: 60°C
Algemene temperature voor Groenten:
83°C -87°C
VOEDSEL
KOOK-
TEMPERATUUR
KOOKTIJD
HOUDBAARHEID
(na het koken)
DIKTE
RUND & LAM
Malse stukken
Ossenhaas, schnitzels,
ossenhaas, ribeye, rump,
T-bone
Taaiere stukken
Sucadelap, nek, lamsbout,
schouder,
schenkel, wild vlees
49°C of hoger
49°C of hoger
49°C of hoger
1 uur
2 uur
8 uur
Tot 6 uur
Tot 8 uur
Tot 10 uur
1-2cm
2-5cm
4-6cm
VARKEN:
Buik
Ribben
Karbonades
Varkensfricandeau
82°C
59°C
56°C of hoger
56°C of hoger
10 uur
10 uur
4 uur
10 uur
Tot 12 uur
Tot 12 uur
Tot 6 uur
Tot 12 uur
3-6cm
2-3cm
2-4cm
5-7cm
14


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