755818
28
Zoom out
Zoom in
Previous page
1/60
Next page
28
de Kerntemperaturfühler
Richtwerte für die Kerntemperatur
Verwenden Sie nur frische, keine tiefgekühlten
Lebensmittel. Die Angaben in der Tabelle sind
Richtwerte. Sie sind von Qualität und Beschaffenheit
der Speise abhängig.
Aus hygienischen Gründen sollten kritische
Lebensmittel wie Fisch und Wild mindestens 62- 70 °C
im Kern erreichen, Geflügel und Hackfleisch sogar 80-
85 °C.
Gargut Richtwert für
Kerntemperatur
Rind
Roastbeef, Rinderfilet, Entrecôte
stark blutig
blutig
rosa
durchgegart
45- 47 °C
50- 52°C
58- 60 °C
70- 75 °C
Rinderbraten 80- 85 °C
Schwein
Schweinebraten 72- 80 °C
Schweinerücken
rosa
durchgegart
65- 70 °C
75 °C
Hackbraten 85 °C
Schweinefilet 65- 70 °C
Kalb
Kalbsbraten, durchgegart 75- 80 °C
Kalbsbrust, gefüllt 75- 80 °C
Kalbsrücken
rosa
durchgegart
58- 60 °C
65- 70 °C
Kalbsfilet
blutig
rosa
durchgegart
50- 52 °C
58- 60 °C
70- 75 °C
Wild
Rehrücken 60- 70 °C
Rehkeule 70- 75 °C
Hirschrückensteaks 65- 70 °C
Hasen-, Kaninchenrücken 65- 70 °C
Geflügel
Hähnchen 90 °C
Perlhuhn 80- 85 °C
Gans, Truthahn, Ente 85- 90 °C
Entenbrust
rosa
durchgegart
55- 60 °C
70- 80 °C
Straußensteak 60- 65 °C
Lamm
Lammkeule
rosa
durchgegart
60- 65 °C
70- 80 °C
Lammrücken
rosa
durchgegart
55- 60 °C
65- 75 °C
Hammel
Hammelkeule
rosa
durchgegart
70- 75 °C
80- 85 °C
Hammelrücken
rosa
durchgegart
70- 75 °C
80 °C
Fisch
Filet 62- 65 °C
Im Ganzen 65 °C
Terrine 62- 65 °C
Sonstiges
Brot 96 °C
Pastete 72- 75 °C
Terrine 60- 70 °C
Foie gras 45 °C
Speisen aufwärmen 75°C
Gargut Richtwert für
Kerntemperatur
28


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Gaggenau BS470112 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Gaggenau BS470112 in the language / languages: German as an attachment in your email.

The manual is 2,23 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Gaggenau BS470112

Gaggenau BS470112 User Manual - English - 60 pages

Gaggenau BS470112 User Manual - Dutch - 60 pages

Gaggenau BS470112 User Manual - French - 64 pages

Gaggenau BS470112 Installation Guide - All languages - 36 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info