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Empfohlene Garstufe für verschiedene Fleischsorten
well done
medium
well
medium
medium
rare
blue (roh)Lebensmittel
RINDFLEISCH
68-7359-6553-5848-5246-48Rinderbraten
63-6658-6254-5749-5345-48Rindfleisch, Filet
63-6658-6254-5749-5345-48Rinderbraten/Rumpsteak
71-7466-6860-6354-5749-52Burger
KALBFLEISCH
63-6658-6254-5749-5345-48Kalbfleisch, Lendenstück
63-6658-6254-5749-5345-48Kalbfleisch, Hinterteil
SCHWEINEFLEISCH
75-8565-70///Braten, Hals
/60-69///Schweinelende
80-85////Hackbraten
LAMMFLEISCH
77-8072-7666-7160-65/Lammfleisch
HAMMELFLEISCH
77-8072-7666-7160-65/Hammelfleisch
BÖCKCHEN
77-8072-7666-7160-65/Ziegenfleisch
GEFLÜGEL
82-90////Geflügel, ganz
62-65////Geflügel, Brust
FISCH UND MEERESFRÜCHTE
/62-65///Forelle
/55-60///Thunfisch
/52-55///Lachs
32
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