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Kalbsteak
Kotelett
4 min bei mittlerer Temperatur
5 min bei mittlerer Temperatur
ca. 25 min
ca. 25 min
85°C
85°C
Schwein sollte nicht rosa, sondern immer durchgegart sein.
Filet
(400 g)
Karee oder Rücken
9 min bei mittlerer Temperatur
10 min bei mittlerer Temperatur
ca. 35 min
(8 min/100 g)
ca. 120 min
85°C
85°C
Machen Sie eine Garprobe. Kerntemperatur sollte 70°C erreichen.
Kotelett
Schnitzel
5 min bei mittlerer Temperatur
2 min bei mittlerer Temperatur
ca. 30 min
ca. 20 min
85°C
85°C
HINWEIS: Die Ofentemperatur bezieht sich auf Ober- und Unterhitze.
HINWEIS:DieGarzeitensindabhängigvonderFleischgrößeundvonderAusgangs-
temperatur des Fleisches (kommt es direkt aus dem Kühlschrank oder hatte es Raum-
temperatur).
Kerntemperaturangaben
Die Kerntemperatur bezeichnet die Temperatur im Inneren des Bratgutes während des
Kochvorganges. Sie ist eine Möglichkeit den Garzustand zu bestimmen. Die Überwachung
der Kerntemperatur ist besonders bei der Niedrigtemperaturmethode empfehlenswert. Die
Messung erfolgt mit einem Bratenthermometer.
Lamm
Lammrücken, rosa
Lammrücken, durch
Lammkeule, rosa
Lammkeule, durch
70 °C
80 °C
75 °C
82 °C
Rind
Roastbeef, rosa
Roastbeef, durch
Rinderbraten, rosa
Rinderbraten, durch
Sauerbraten
Tafelspitz
Ochsenbrust
53 °C
58 °C
50 °C
58 °C
85 °C
85 °C
83 °C
Kalb
Kalbsrücken
Kalbskeule
Kalbsschulter
65 °C
70 °C
75 °C
Schwein
Schweinerücken
Schweinehaxe
Schinkenbraten Keule
60 °C
85 °C
70 °C
Geflügel, alle 85 °C
18


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