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nl Kerntemperatuursensor
Richtwaarden voor de
kerntemperatuur
Gebruik alleen verse- en geen diepvrieslevensmiddelen.
De waarden 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 product Richtwaarde
voor
kerntemperatuur
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
Gehaktbrood 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
Gerechten opwarmen 75°C
Te bereiden product Richtwaarde
voor
kerntemperatuur
28


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