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Gerecht Temperatuur (°C) Tijd (min) Roosterhoogte
Roggebrood 190 - 210 50 - 70 1
Bruin brood 180 - 200 50 - 70 1
Volkoren brood 170 - 190 60 - 90 1
Vleesthermometertabel
Rundvlees
Gerecht Kerntemperatuur
(°C) van voedsel
Rib- / Filletsteak:
rauw
45 - 50
Rib- / Filletsteak:
medium
60 - 65
Rib- / Filletsteak:
gaar
70 - 75
Varkensvlees
Gerecht Kerntemperatuur
(°C) van voedsel
Schouderkarbona-
de / ham / var-
kensrug
80 - 82
Tussenribstuk, Kas-
selerrib
75 - 80
Gehaktbrood 75 - 80
Kalfsvlees
Gerecht Kerntemperatuur
(°C) van voedsel
Geroosterd kalfs-
vlees
75 - 80
Kalfsschenkel 85 - 90
Schapenvlees / lamsvlees
Gerecht Kerntemperatuur
(°C) van voedsel
Schapenbout 80 - 85
Schapenrug 80 - 85
Geroosterd lams-
vlees / Lamsbout
70 - 75
Wild
Gerecht Kerntemperatuur
(°C) van voedsel
Hazerug 70 - 75
Hazenpoot, hazen-
bout
70 - 75
Gehele haas 70 - 75
Rug 70 - 75
Ree- /hertenrug 70 - 75
Vis
Gerecht Kerntemperatuur
(°C) van voedsel
Zalm 65 - 70
Forellen 65 - 70
NEDERLANDS 23
23


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Others manual(s) of Ikea Kulinarisk 704.168.21

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Ikea Kulinarisk 704.168.21 Manual - German - 56 pages

Ikea Kulinarisk 704.168.21 User Manual - German - 68 pages

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Ikea Kulinarisk 704.168.21 Installation Guide - All languages - 32 pages


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