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Kerntemperaturfühler de
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
27


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