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8.3. Orientacyjne wartości temperatury i czasu
przygotowania
8.3.1. Mięso
Przygotowywany produkt Temperatura w °C Czas w minutach
Pieczeń (upieczona) 100 (MAKS.) 85
Rosół 100 (MAKS.) 60
Dziczyzna/drób (ugotowane) 100 (MAKS.) 75
Gulasz (ugotowany) 100 (MAKS.) 75
Mięso mielone (surowa)/masa na
kiełbasę (surowa)
100 (MAKS.) 110
8.3.2. Owoce
Przygotowywany produkt Temperatura w °C Czas w minutach
Jabłka miękkie/twarde 85 30/40
Mus jabłkowy 90 30
Wiśnie/czereśnie 80 30
Gruszki miękkie/twarde 90 30/80
Truskawki/jeżyny 80 25
Rabarbar 95 30
Maliny/agrest 80 30
Porzeczki/borówki 90 25
Morele 85 30
Mirabelki 85 30
Brzoskwinie 85 30
Śliwki/węgierki 90 30
Pigwy 95 30
Czarne jagody 85 25
18336 ML-Kaufland Content MSN 5005 9408 final_rev2.indb 1918336 ML-Kaufland Content MSN 5005 9408 final_rev2.indb 19 19.04.2018 14:18:1419.04.2018 14:18:14
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