Manual Laserliner ThermoMaitre (page 3 of 20) (English, German, Dutch, French)

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ThermoMaître

Schwein medium vollgar

Brustspitz 85°C

Burgunderschinken 66 °C

Eisbein 83 °C

Hackeisch 75 °C

Haxe, gebraten 83 °C

Haxe, gepökelt 78 °C

Haxe (hinten), gebraten 83 °C

Haxe (hinten), gepökelt 78 °C

Kasseler 59 °C 66 °C

Kasseler Aufschnitt 58 °C

Keule 67 °C 75 °C

Kochschinken sehr saftig 66 °C

Kotelette mit Knochen 78 °C

Kotelett ohne Knochen 68 °C

Leberkäse 72 °C

Pulled Pork 95 °C

Rippchen 65 °C 85 °C

Schinken 67 °C 75 °C

Schinken in Brotteig 68 °C

Schweinebauch, gefüllt 73 °C

Schweinelet 65 °C 80 °C

Schweinekamm 73 °C

Schweinemedallions 65 °C

Schweinenacken 73 °C

Schweinerücken 68 °C

Schweineschulter 75 °C

Schweinezunge 88 °C

Schweinsköpfe 79 °C

Spanferkel 65 °C

Wammerl 83 °C

Kerntemperaturen (Richtwerte)

Rind englisch medium vollgar

Beef Brisket 85 °C

Entrecôte 56 °C

Falsches Filet 63 °C 73 °C

Rinderlende 47 °C 57 °C

Rindslet 50 °C 58 °C 75 °C

Rindsrose 88 °C

Roastbeeft 53 °C 58 °C

Rouladen, aus dem Filet 58 °C

Rouladen, aus der Keule 70 °C

Sauerbraten 85 °C

Tafelspitz 90 °C

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Laserliner ThermoMaitre Manual

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