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858722
ÜBLICHE BRATSTUFEN UND EMPFOHLENE
KERNTEMPERATUREN FÜR VERSCHIEDENE ARTEN VON FLEISCH
Speise Kerntemperatur (°C)
Farbe des Fleisches beim
Aufschneiden und Farbe
des Saftes
RINDFLEISCH
Rosa 40-45 fleischrot, wie rohes Fleisch,
wenig Saft
Englisch 55-60 hellrot, viel Saftes
Medium 65-70 rosig, wenig Saftes
Durch 75-80 gleichmäßig braun, wenig
Saft
KALBFLEISCH
Durch 75-85 rotbraun
SCHWEINEFLEISCH
Medium 65-70 hellrosa
Durch 75-85 gelbbraun
LAMMFLEISCH
Rosa 45 fleischrot
Englisch 55-60 hellrot
Medium 65-70 rosa im Kern
Durch 80 braun
BÖCKCHEN
Medium 70 fahlrosa, Saft rosa
durch 82 grau, Saft rosig, kaum
bemerkbar
GEFLÜGEL
durch 82 hell
FISCH
durch 65-70 hell
858722_de.indd 27858722_de.indd 27 7. 12. 2021 15:23:507. 12. 2021 15:23:50
27


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