Manual Laserliner ThermoMaitre (page 11 of 20) (English, German, Dutch, French)

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ThermoMaître

Varken

medium well done

Bourgondische ham 66 °C

Bout 67 °C 75 °C

Buikstuk van het varken, gevuld 73 °C

Buikvlees (varken) 83 °C

Casselerrib 59 °C 66 °C

Casselerrib, vleeswaar 58 °C

Gehakt 75 °C

Gekookte ham heel mals 66 °C

Ham 67 °C 75 °C

Ham in brooddeeg 68 °C

IJsbeen 83 °C

Karbonade met bot 78 °C

Karbonade zonder bot 68 °C

Leverkaas 72 °C

Pulled pork 95 °C

Ribbetjes 65 °C 85 °C

Schenkel, gebraden 83 °C

Schenkel, gepekeld 78 °C

Schenkel (achter), gebraden 83 °C

Schenkel (achter), gepekeld 78 °C

Schouderfricandeau van het varken 73 °C

Speenvarken 65 °C

Varkenslet 65 °C 80 °C

Varkenskoppen 79 °C

Varkenskrabbetjes 85°C

Varkensmedaillons 65 °C

Varkensnek 73 °C

Varkensrug 68 °C

Varkensschouder 75 °C

Varkenstong 88 °C

Kerntemperaturen (richtwaarden)

Rund

rare medium well done

Beef brisket 85 °C

Bieap 88 °C

Entrecote 56 °C

Gekookt rundvlees 90 °C

Gemarineerd gebraden

(rund)vlees

85 °C

Roastbeef 53 °C 58 °C

Rollade, van de bout 70 °C

Rollade, van het let 58 °C

Runderlet 50 °C 58 °C 75 °C

Runderlende 47 °C 57 °C

Sucadelap 63 °C 73 °C

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Laserliner ThermoMaitre Manual

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