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Niedertemperaturgaren
71
Nach dem Garvorgang
Sie können das Fleisch sofort auf-
schneiden. Es ist keine Ruhezeit er-
forderlich.
Sie können das Fleisch problemlos
im Garraum warmhalten, bis es an-
gerichtet wird. Das Garergebnis wird
nicht beeinträchtigt.
Das Fleisch hat eine optimale Ver-
zehrtemperatur. Richten Sie es auf
vorgewärmten Tellern an und servie-
ren Sie es mit sehr heisser Sauce,
damit es nicht so schnell auskühlt.
Garzeiten/Kerntemperaturen
Fleisch
[min]
[°C]
Rindsfilet 80–100 59
Roastbeef
rare/englisch 50–70 48
medium 100–130 57
well done/durch 160–190 69
Schweinsfilet 80–100 63
Hohrücken * 140–170 68
Kalbsfilet 80–100 60
Kalbsrücken * 100–130 63
Lammrücken * 50–80 60
Garzeit
Kerntemperatur
Wenn Sie über ein separates Speisen-
thermometer verfügen, können Sie sich
auch an der angegebenen Kerntempe-
ratur orientieren.
*
ohne Knochen
71


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