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Richtlijnen voor de kerntemperatuur
Gebruik uitsluitend verse, geen diepgevroren
levensmiddelen. De in de tabel genoemde waarden
zijn slechts richtlijnen. Deze zijn afhankelijk van de
kwaliteit en de aard van de voedingsmiddelen.
Vis en andere snel bederfelijke levensmiddelen
dienen uit hygiënische overwegingen na bereiding
een kerntemperatuur van minstens 62 - 65 °C te
hebben.
Voedingsmiddel Richtwaarde voor de
kerntemperatuur
Rundvlees
Rosbief, ossenhaas, entrecôte
extra rood 45 - 47 °C
rood 50 - 52 °C
medium 58 - 60 °C
doorbakken 70 - 75 °C
Rundergebraad 80 - 85 °C
Varkensvlees
Varkensgebraad 72 - 80 °C
Varkensrug
medium 65 - 70 °C
doorbakken 75 °C
Gehaktbrood 85 °C
Varkenshaas 65 - 70 °C
Kalfsvlees
Kalfsgebraad, doorbakken 75 - 80 °C
Gevulde kalfsborst 75 - 80 °C
Kalfsrug
medium 58 - 60 °C
doorbakken 65 - 70 °C
Kalfsfilet
rood 50 - 52 °C
medium 58 - 60 °C
doorbakken 70 - 75 °C
Wild
Reerug 60 - 70 °C
Reebout 70 - 75 °C
Hertenbiefstuk 65 - 70 °C
Hazen-, konijnenrug 65 - 70 °C
Gevogelte
Kip (heel) 85 °C
Parelhoen 75 - 80 °C
Gans, kalkoen, eend 80 - 85 °C
Eendenborst
medium 55 - 60 °C
doorbakken 70 - 80 °C
Struisvogelbiefstuk 60 - 65 °C
Lamsvlees
Lamsbout
medium 60 - 65 °C
doorbakken 70 - 80 °C
Lamsrug
medium 55 - 60 °C
doorbakken 65 - 75 °C
Schapenvlees
Schapenbout
medium 70 - 75 °C
doorbakken 80 - 85 °C
Schapenrug
medium 70 - 75 °C
doorbakken 80 °C
Vis
Filet 62 - 65 °C
Heel 65 °C
Terrine 62 - 65 °C
Overige
Brood 90 °C
Pastei 72 - 75 °C
Terrine 60 - 70 °C
Foie gras 45 °C
Voedingsmiddel Richtwaarde voor de
kerntemperatuur
21


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