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nl Kerntemperatuursensor
Richtwaarden voor de
kerntemperatuur
Gebruik alleen verse en geen
diepvrieslevensmiddelen.De opgaven in de tabel zijn
richtwaarden. Ze zijn afhankelijk van de kwaliteit en de
aard van de levensmiddelen.
Om hygiënische redenen dienen kritische
levensmiddelen, zoals vis en wild, in de kern minstens
62- 70 °C te bereiken, en gevogelte en gehakt zelfs
80- 85 °C.
Te bereiden gerecht Richtwaarde
voor
kerntemperatu
ur
Rundvlees
Rosbief, runderfilet, entrecote
zeer saignant
saignant
rosé
doorbakken
45- 47 °C
50- 52°C
58- 60 °C
70- 75 °C
Gebraden rundvlees 80- 85 °C
Varkensvlees
Gebraden varkensvlees 72- 80 °C
Varkensrug
rosé
doorbakken
65- 70 °C
75 °C
Gehakt 85 °C
Varkensfilet 65- 70 °C
Kalfsvlees
Kalfsvlees, doorbakken 75- 80 °C
Kalfsborst, gevuld 75- 80 °C
Kalfsrug
rosé
doorbakken
58- 60 °C
65- 70 °C
Kalfsfilet
saignant
rosé
doorbakken
50- 52 °C
58- 60 °C
70- 75 °C
Wild
Reerug 60- 70 °C
Reebout 70- 75 °C
Steaks, rug van het hert 65- 70 °C
Rug van haas, konijn 65- 70 °C
Gevogelte
Kip 90 °C
Parelhoen 80- 85 °C
Gans, kalkoen, eend 85- 90 °C
Eendenborst
rosé
doorbakken
55- 60 °C
70- 80 °C
Struisvogelsteak 60- 65 °C
Lamsvlees
Lamsbout
rosé
doorbakken
60- 65 °C
70- 80 °C
Lamsrug
rosé
doorbakken
55- 60 °C
65- 75 °C
Schapenvlees
Schapenbout
rosé
doorbakken
70- 75 °C
80- 85 °C
Rug van het schaap
rosé
doorbakken
70- 75 °C
80 °C
Vis
Filet 62- 65 °C
Heel 65 °C
Terrine 62- 65 °C
Diversen
Brood 96 °C
Pasteitje 72- 75 °C
Terrine 60- 70 °C
Foie gras 45 °C
Te bereiden gerecht Richtwaarde
voor
kerntemperatu
ur
26


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