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… Einstelltipps
67
Zartgaren
Vorschlagswert
Einstellbe-
reich
Gare-
grad
°C Std. Std.
Kalbsfilet
saignant 58 2½–4½ 1
à point 62 2½–4½ 1
Kalbshüfte, Kalbsnier-
stück
67 2½–4½ 1
Kalbsschulter 80 2½–4½ 1
Kalbshals 81 2½–4½ 1
Rindsfilet
saignant 53 2½–4½ 1
à point 57 2½–4½ 1
Entrecôte, Roastbeef
saignant 52 2½–4½ 1
à point 55 2½–4½ 1
Hoherrücken vom Rind,
Rinderhüfte
67 2½–4½ 1
Rindsschulter 72 –4½ 1
Schweinsnierenstück,
Schweinsüfte
67 2½–4½ 1
Schweinshals 85 2½–4½ 1
Lammkeule
saignant 63 2½–4½ 1
à point 67 2½–4½ 1
Niedertemperatur-
garen
°C Std.
Rindsfilet 80–90 nein 55–60 2–3 1
Roastbeef 80–90 nein 55–60 2½–3½ 1
Schweinsnierstück
90–
100
nein 65–70 3–4 1
˚C
67


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