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Lage temperatuur (koken op lage temperatuur)
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Na de bereiding
U kunt het vlees meteen aansnijden.
U hoeft voor het vlees geen rusttijd
aan te houden.
U kunt het vlees zonder moeite
warmhouden. U laat het na de berei-
dingstijd gewoon in de oven, totdat
het wordt opgediend. Het bereidings-
resultaat wordt hierdoor niet beïn-
vloed.
Het vlees heeft de juiste eettempera-
tuur. Dien het vlees op voorver-
warmde borden op en serveer het
met zeer hete saus, zodat het vlees
niet zo snel afkoelt.
Bereidingstijden/kerntempera-
turen
Vlees
[min]
[°C]
Runderfilet 80–100 59
Rosbief
rood 50–70 48
medium 100–130 57
doorbakken 160–190 69
Varkensfilet 80–100 63
Casselerrib * 140–170 68
Kalfsfilet 80–100 60
Kalfsrug * 100–130 63
Lamsrug * 50–80 60
Bereidingstijd
Kerntemperatuur
Als u een kerntemperatuurvoeler heeft,
kunt u ook van de kerntemperatuur uit-
gaan.
*
Zonder bot
67


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Miele H 2266 B Quick start guide - German - 2 pages

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